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Turkey Bolognese Ragu with Pappardelle

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

Prep:

Cook:

Level: Intermediate

System:

4

Description

Super meaty, rich, and delicious –Turkey Bolognese Ragu with Pappardelle

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 cup White Onion, Finely Minced
  • 1 cup Carrots, Finely Minced
  • 1 cup Celery, Finely Minced
  • 1 Tablespoon Fresh Garlic, Finely Minced
  • ½ teaspoons Dried Red Chili Flakes (or Less Depending On Your Heat Preference)
  • 1 pound Ground Turkey
  • ¼ pounds Spicy Italian Sausage
  • 1 Tablespoon Fresh Thyme Leaves
  • 2 whole Dried Bay Leaves
  • 2 Tablespoons Tomato Paste
  • 1 cup Lowfat Milk
  • 1 cup Dry White Wine
  • 1 can 28 Ounce Crushed Tomatoes
  • 1 pound Pappardelle, Cooked
  • Kosher Salt And Black Pepper To Taste
  • 2 Tablespoons Fresh Italian Parsley, Chopped
  • 2 Tablespoons Grated Parmesan Cheese

Preparation

Heat 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.

Add 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.

Start a pot of water to boil and cook pappardelle according to package instructions. When done, drain water and set aside.

Add tomatoes with 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.

Toss the cooked pappardelle in with the bolognese sauce to fully coat and then serve topped with grated Parmesan cheese. Garnish with Italian parsley. Enjoy!

5 Comments

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Avatar of bethb

bethb on 2.6.2011

I made this tonight and it’s absolutely delicious. As the veggies were not minced finely enough, I used the immersion blender at the end. It didn’t hurt the turkey and make it too “blended”. Turned out just right. This is a wonderful recipe!

Avatar of hometo3rabbits

hometo3rabbits on 2.5.2011

I made this the other night and it is absolutely delicious!
I just had it for lunch today and it tastes even better. Thanks for the great recipe.

Avatar of Nam | The Culinary Chronicles

Nam | The Culinary Chronicles on 2.2.2011

Thanks so much @sparkylarky and @carolinaclare!!!

Avatar of MontanaMom

MontanaMom on 2.2.2011

This looks divine! Looking forward to trying it this weekend!

Avatar of Lark (SparkyLarky)

Lark (SparkyLarky) on 2.1.2011

I cant wait to make this…YUM!

5 Reviews

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Avatar of lauraang

lauraang on 4.14.2011

I liked it, but I didn’t love it like I wanted to.

Avatar of cshanyn

cshanyn on 3.20.2011

This was a huge crowd pleaser! The sauce came out nicely balanced and thick – well worth the time! Thanks so much for the recipe!

Avatar of nhathaway

nhathaway on 2.7.2011

Made this yesterday. My family liked it. I think I’ll add a touch more salt next time.

Avatar of bethb

bethb on 2.6.2011

I think the comment I just left should have been a review instead. We loved this recipe and will make this regularly

Avatar of hometo3rabbits

hometo3rabbits on 2.5.2011

I made this the other night-absolutely delicious!

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