Friday, November 1, 2013

Pasta with Turkey Ragu Sauce

Bacardi1 Pasta with Turkey Ragu Sauce

(adapted from The Classic Pasta Cookbook by Giuliano Hazan (son of famous Italian Chef Marcella Hazan)

Approx. 3 tablespoons extra-virgin olive oil
3 tablespoons + 2 tablespoons unsalted butter
1 small or half a medium/large yellow onion, peeled & chopped
1 carrot, peeled & finely chopped
1 stalk celery, finely chopped
1 package (around a pound or so) ground turkey
1 cup dry white or dry red wine (Pinot Grigio, Chabilis, Red Burgundy, Chianti, & Merlot all work well)
½ cup milk or ½ & ½
A few dashes of grated nutmeg
Crushed red pepper flakes to taste
Approx. 1 tablespoon dried oregano or dried Italian Seasoning (or 3 tablespoons chopped fresh Oregano) .
Approx. ½ cup chopped Italian flat-leaf parsley
One 28-ounce can whole plum tomatoes, undrained
Freshly grated Parmesan &/or Romano cheese for serving.
1 pound cooked pasta (wide pastas like Tagliatelle & Pappardelle, or short ones like Rigatoni or Fusilli work well with this sauce), tossed with 2 tablespoons of butter


* In a saucepan deep enough to hold all sauce ingredients, melt 3 tablespoons of the butter in the olive oil over medium to medium-high heat. Saute onion, carrot, & celery until just starting to soften, & add ground turkey, breaking it up as it cooks. Continue cooking until meat is browned. Add the wine & continue cooking for a few minutes. Add the milk & the nutmeg & continue cooking until most of the milk has evaporated. Add the tomatoes, & using kitchen scissors or a wooden spoon, cut them up into roughly bite-size pieces in the pan. Add parsley, oregano, & crushed red pepper flakes if using. Turn the heat down to low & simmer until sauce has reached your desired thickness – some like it thinner; some like it thicker. Taste for seasoning & serve over your pasta of choice (or toss with the hot pasta before serving) with a sprinkling of freshly-grated Parmesan if desired.
Chow Hound

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