Advertisement
Ingredients
- 2ounces pancetta, diced
- 3tablespoons extra virgin olive oil
- 1carrot, chopped small
- 1small celery stalk, chopped
- ½onion, peeled and chopped
- 2garlic cloves, finely chopped
- 1bay leaf
- 1pound ground dark-meat turkey
- 1teaspoon coarse kosher salt
- ¼teaspoon black pepper
- ⅓cup red wine
- 1-14½-ounce can crushed tomatoes
- 2tablespoons unsalted butter
- 1pound pasta, cooked
- Fresh ricotta
Nutritional analysis per serving (6 servings)
554 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 28 grams protein; 543 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Step 2
Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Step 3
Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
Private Notes
Comments
By all means use Parmesan, but a bit of ricotta--or even cream cheese, smooths out the sauce wonderfully. It makes it seem like you've been simmering for hours. And it adds a touch of creaminess to the sauce. Stir it into the sauce a minute or two before serving. An old trick I learned from my mother.
So good. Added red pepper flakes for a little bit of bite.
I wouldn't use ricotta, too tasteless (at least the stuff you buy outside Italy is) parmesan every time!
Use 28oz tomatoes and add whole milk. No butter
This was a very delicious turkey ragu. I browned a package of cremini mushrooms and used 28oz tomatoes for more sauce. Otherwise I followed as written. It’s not going to be as rich as a lamb ragu but it’s delicious.
This recipe is stellar as is, but I’ve punched it up a little bit to give it just a little more depth- I added two tablespoons of tomato paste, a teaspoon of white pepper, 1/4th a teaspoon of red pepper flakes, and I use a 28oz can of San Marzano tomatoes, puréed in lieu of the chopped tomatoes. It adds some depth and complexity, and makes the turkey and aromatics really sing!