Inspired by Giada de Laurentiis here, I decided to try this recipe (with a few modifications) cuz it sounded so good. I subbed ground turkey for the chicken, and used soy parmesan instead of the real thing. I’ve never used rosemary in any Italian red sauce recipes, and I really liked the flavor it imparted. Now to me, this dish looked like pasta with meat sauce, but I like the name turkey ragu better! Enjoy!
Linguine with turkey ragu
4 tablespoons extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 32-ounce cans crushed tomatoes
2 bay leaves
2 tablespoons extra virgin olive oil
1 pound ground turkey
salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara sauce (see above)
1 pound linguine
1/2 cup grated soy parmesan
To make the sauce: In a large casserole pot, heat the oil over medium-high heat. Add the onions and garlic, and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove the bay leaves. Season the sauce with more salt and pepper, to taste.
To make the ragu: In a large skillet over medium high heat, add the turkey, season with salt and pepper and cook until the juices evaporate and the chicken is golden. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce heat to medium low and simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain.
I served this dish by plating a generous portion of pasta, then slathering on some ragu and dusting with some soy parmesan. Makes 4 – 6 servings.