Turkey Bolognese Ragu With PappardelleFoodista
1 pound ground turkey
1/4 pound hot Italian sausage
1 cup white onion (finely minced)
1 cup celery (finely minced)
1 cup carrots (finely minced)
1 tablespoon garlic (Fresh, finely minced)
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes (Dried, or less depending on your heat preference)
2 bay leaves (Dried)
1 tablespoon fresh thyme leaves
2 tablespoons tomato paste
1 cup low-fat milk
1 cup dry white wine
28 ounces crushed tomatoes
1 pound pappardelle (cooked)
2 tablespoons flat leaf parsley (Fresh, chopped)
3 tablespoons grated parmesan cheese
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1Heat olive oil in a large heavy pot. Add onions, carrots, celery, and garlic. Saute until softened but not browned. Add chili flakes and sauté for an additional minute. Add turkey, Italian sausage, and ½ teaspoon of kosher salt. Use a wooden spoon to crumble the meat and break into small pieces. Once the meat is no longer pink, add thyme and bay leaves. Add tomato paste and cook for an additional 2-3 minutes.
2Add the milk and bring to a simmer. Continue simmering until all the milk has evaporated and only clear juices remain—about 10 minutes. Add the wine and bring to a simmer. Continue simmering until all the wine has evaporated—about 10 minutes.
3Add tomatoes with its juices and bring to a boil, then place the heat at the lowest setting. Continue on this very low simmer for 2 – 2 ½ hours, stirring every 20 minutes until you get a rich, thick meaty sauce. Check for seasonings and add kosher salt and pepper accordingly.
4Toss the cooked pappardelle in Bolognese sauce and serve topped with Parmesan cheese. Garnish with Italian parsley and Enjoy!
PER SERVING *
|Calories710Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.