Turkey Ragu with Pasta Recipe

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Type: Turkey Ragu with Pasta Free Cooking Recipe – Pasta

Not bad!

Ingredients / Directions
1 medium onion
2 carrots
1 celery rib
1 red bell pepper
3 garlic cloves
1 teaspoon unsalted butter
1 teaspoon olive oil
1 pound lean ground turkey
1 teaspoon dried rosemary
crumbled
1/4 teaspoon dried oregano
crumbled
1/2 cup(s) dry red wine
two 14-ounce cans crushed tomatoes in thick pur?e
1 tbsp tomato paste
1 3/4 cup(s)s beef broth
2 pinches cinnamon
or to taste
1 pound dried spiral-shaped pasta such as fusilli
Finely chop onion
carrots
celery
and bell pepper. Mince garlic. In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey
stirring and breaking up lumps
until just cooked through
about 3 minutes. With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables
garlic
rosemary
oregano
and salt and pepper to taste over moderate heat
stirring occasionally
until vegetables are just softened
about 4 minutes. Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with pur?e
tomato paste
broth
and cinnamon and simmer 15 minutes. Add turkey with any juices in bowl and remaining can tomatoes with pur?e and simmer
stirring
15 minutes. Season sauce with salt and pepper and keep warm
covered. Sauce may be made 1 day ahead and cooled
uncovered
before being chilled
covered. Reheat sauce over low heat.
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente. Drain pasta in a colander and in a serving bowl toss pasta with sauce.

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