Adapted from Food Network
- 2 tablespoons unsalted butter, plus 2 tablespoons for serving
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 3 small or 2 large carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 3 cloves garlic
- 1 1/2 pounds ground turkey
- 1 cup dry white wine (Italian), I use 3/4 cup
- One 6-ounce can tomato paste
- 1 cup whole milk
- 2 bay leaves
- 1 Parmesan rind
- 1 1/2 teaspoons Kosher salt
- Freshly ground black pepper
- 1 (28 oz) can crushed tomatoes (my addition)
- 1 pound fusilli
- 1/2 cup freshly grated Parmesan cheese
- Freshly torn basil, for serving
For original cooking instructions, click on link for Food Network.
- Preheat the oven to 300-F.
- Add carrots and celery to food processor. Pulse a few times to get the mincing started. Add onions, and garlic, process until all the vegetables are very finely chopped.
- Heat butter and oil in a shallow heavy-bottomed skillet. Add vegetables and 1/2 teaspoon kosher salt; cook, stirring occasionally, until softened, about 7 minutes.
- Add tomato paste and stir until incorporated.
- Add turkey, 1 teaspoon kosher salt, and freshly cracked pepper, to taste; cook, breaking up the turkey, until starting to brown, about 5 minutes.
- Add the wine and reduce slightly.
- Add the milk, bay leaves, and Parmesan rind; cook down for 3-4 minutes.
- Cover and transfer to preheated oven; bake for 45 minutes.
- Remove bay leaves and Parmesan rind.
- Meanwhile, cook the pasta according to package directions, then drain (reserving 1 cup of pasta water).
- Pour the pasta back into the pot, add the reserved water, butter, and grated Parmesan cheese; mix.
- Add the pasta to the sauce and stir to coat. Sprinkle with extra Parmesan and torn basil.
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