Friday, March 25, 2011

Pasta with Turkey Ragù

This is a simple meat sauce with a lot of flavor. It's nowhere near being a Bolognese, and it's not pretending to be. The bacon adds a touch of smokiness and saltiness, while the turkey keeps it overall pretty light. I was a bit heavy-handed with the black pepper when I made this and really like the "warmth" this sauce had as a result. I served it with cavatappi, but the sauce would work equally well, I think, with any short pasta shape, or long, flat noodle.

**Note** I'd like to apologize to my readers for being a bit lax in my postings lately. I'd also like to apologize to my blogger friends if I've been flaky in reading and commenting on all of your blogs. I have been under a lot of stress in my personal life lately. I really hope you understand, and I hope to be back to my old self soon. Thanks so much for stopping by! I love you all!

Pasta with Turkey Ragù
Serves 6

4 oz sliced bacon, diced
1/2 onion, chopped
2 cloves garlic, minced
1 1/3 lb (20.8 oz) ground turkey
1 (28 oz) can crushed tomatoes
2 cups chicken broth or stock
Kosher salt and freshly ground black pepper
1 lb pasta

In a Dutch oven over medium heat, add the bacon, render out the fat and cook until crisp, about 5 to 10 minutes. Remove the bacon to a paper towel-lined plate, leaving the bacon grease in the pan. To the hot bacon grease, add the onion and garlic and cook until softened but not browned, another 5 minutes or so. Add the ground turkey, season with salt and pepper, and continue to cook, breaking up the meat with a wooden spoon. When the turkey is cooked through (about 5 to 10 minutes), add the crushed tomatoes and chicken broth. Season with a bit more salt and pepper. Bring to a boil and then reduce the heat to simmer uncovered for about 25 minutes, until reduced and fairly thick. Add the crispy bacon and simmer for another 5 minutes. Adjust seasoning with salt and pepper, as needed.

Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook just to al dente. Drain the pasta well, toss with the sauce, and serve.

**Note** Be sure not to overcook your pasta. As it sits in the sauce, it will continue to absorb excess liquid and can become soft.


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