Turkey Ragu

Name: Turkey Ragu
Ingredients: 2 ounces pancetta, diced; 3 tablespoons extra virgin olive oil; 1 carrot, chopped small; 1 small celery stalk, chopped; 1/2 onion, peeled and chopped; 2 garlic cloves, finely chopped; 1 bay leaf; 1 pound ground dark-meat turkey; 1 teaspoon coarse kosher salt; 1/4 teaspoon black pepper; 13 cup red wine; 1-14 1/2-ounce can crushed tomatoes; 2 tablespoons unsalted butter; 1 pound pasta, cooked; Fresh ricotta

15 ingredients

16 steps

Ingredients

2 ounces pancetta, diced
3 tablespoons extra virgin olive oil
1 carrot, chopped small
1 small celery stalk, chopped
1/2 onion, peeled and chopped
2 garlic cloves, finely chopped
1 bay leaf
1 pound ground dark-meat turkey
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
13 cup red wine
1-14 1/2-ounce can crushed tomatoes
2 tablespoons unsalted butter
1 pound pasta, cooked
Fresh ricotta

Directions

1

Heat a large skillet over medium-high heat.
2

Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes.
3

Transfer with a slotted spoon to a paper towel-lined plate.
4

Add the oil to the skillet.
5

Stir in the carrot, celery, onion, garlic and bay leaf.
6

Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes.
7

Scrape the mixture onto a plate.
8

Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes.
9

Return pancetta and vegetables to the pan.
10

Season with salt and pepper.
11

Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated.
12

Add the crushed tomatoes.
13

Reduce heat to medium-low and simmer for 10 minutes.
14

Stir in the butter until melted.
15

Taste and adjust seasonings, if necessary.
16

Serve over pasta, topped with a dollop of ricotta.