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Super meaty, rich, and delicious –Turkey Bolognese Ragu with Pappardelle
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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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!
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.
Nam | The Culinary Chronicles on 2.2.2011
Thanks so much @sparkylarky and @carolinaclare!!!
MontanaMom on 2.2.2011
This looks divine! Looking forward to trying it this weekend!
Lark (SparkyLarky) on 2.1.2011
I cant wait to make this…YUM!