TURKEY-AND-MUSHROOM BOLOGNESE

Turkey-and-Mushroom Bolognese image

Provided by Greg Lofts

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
8 ounces cremini mushrooms or shiitake-mushroom caps, or a combination, chopped (2 1/4 cups)
Kosher salt and freshly ground pepper
1 pound ground turkey
3 ounces pancetta, finely chopped (2/3 cup)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon tomato paste
2/3 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium chicken broth
2 1/2 cups All-Purpose Tomato Sauce
3/4 cup whole milk
12 ounces rigatoni
Grated Parmigiano-Reggiano, for serving
Chopped fresh parsley leaves, for serving

Steps:

Heat 3 tablespoons oil in a pot over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).
Add remaining 1 tablespoon oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more. Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and tomato sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.
Stir in milk and continue simmering until again thickened and reduced slightly, 12 to 15 minutes more. Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.
Drain, reserving 1 cup pasta water. Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil.