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 Instructions

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!