93/7 ground turkey (2 lb.)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (1 tsp)
Smoked paprika (2 tsp)
Fennel seed (2 tsp)
Yellow onion (200g – diced)
Carrot (200g – diced)
Celery (200g – diced)
Garlic (5 cloves – minced)
White wine (20g)
Diced roma tomatoes (14.5 oz)
Tomato paste (2 tbsp)
Beef broth (500g)
Rigatoni pasta (275g)
Parmesan (5g – optional for garnish)
To a heavy-bottom pot on medium-high heat, add in some oil, then toss in your turkey. Season with the listed seasonings, then mix and let sear until color begins to form on the bottom of the pan and the turkey is cooked through. Once there, remove the ground turkey from the pan.
In the same pot on medium heat, spray with more oil, then toss in the vegetables – onion, carrots, and celery (which we finely dice). Let sear until color starts to form, then toss in the minced garlic – mix together until it becomes fragrant. Once there, make a spot in the center of the pot and add in the tomato paste. Let cook for ~1 minute, then mix together.
Turn the heat off and then toss in the white wine – let cook for ~1 minute. Then add back in the ground turkey, beef broth, and diced tomatoes (fresh thyme is an optional add here). Turn the heat to medium-low and let simmer until the liquids are absorbed and the sauce thickens. Once there, turn heat off and remove the thyme stems, if added.
In a separate pot, add pasta to boiling water, and let boil until al dente. Drain once done, then add the cooked pasta to your ragu (meat sauce) and mix well.
Once combined, you’re ready to eat. Add a portion to a bowl and optionally garnish with chopped parsley and grated parmesan. Enjoy! 🙂
