Turkey Bolognese Ragu With Pappardelle
By: The Culinary Ch...
Published: Friday, March 11, 2011 - 8:30pm

Ingredients




1 pound Ground Turkey
1/4 pound Spicy Italian Sausage
1 cup White Onion, finely minced
1 cup Celery, finely minced
1 cup Carrots, finely minced
1 tablespoon Fresh Garlic, finely minced
3 tablespoons Olive Oil
1/2 teaspoon Dried Red Chili Flakes (or less depending on your heat preference)
2 Dried Bay Leaves
1 tablespoon Fresh Thyme Leaves
2 tablespoons Tomato Paste
1 cup Lowfat Milk
1 cup Dry White Wine
28 ounces Can Crushed Tomatoes
1 pound Pappardelle, cooked
Kosher Salt and Black Pepper to taste
2 tablespoons Fresh Italian Parsley, chopped
3 tablespoons Grated Parmesan Cheese

Preparation

1 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. 2 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. 3 Add tomatoes with its 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. 4 Toss the cooked pappardelle in Bolognese sauce and serve topped with Parmesan cheese. Garnish with Italian parsley and Enjoy!