PASTA WITH TURKEY RAGU ALLA BOLOGNESE-STYLE

SERVES 4

There seems to be as many different recipes for Ragu alla Bolognese as there are Italian cooks. This is my latest version, using ground turkey instead of the usual beef and pork. I love the flavor, and the sauce isn't quite as heavy and rich.

INGREDIENTS

2 tablespoons olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 small celery stalk, finely chopped

2 ounces pancetta, finely chopped

1 to 1.3 pounds ground turkey (see notes)

6 large cloves garlic, minced

Salt and pepper to taste

1/2 cup dry red wine

1 can (28 ounces) crushed tomatoes

1/2 cup water

1/4 teaspoon dried thyme

1/2 teaspoon rubbed sage

1/2 cup milk (whole, low-fat or non-fat)

1/8 teaspoon freshly ground nutmeg

1 pound fresh or dried pappardelli, or other long, wide noodle (see notes)

3 tablespoons coarsely chopped or torn fresh basil

Freshly grated Parmesan or Romano cheese

Heat a medium saucepan over medium-high heat. Add the olive oil. Sauté the onions, carrots and celery until softened, about 5 minutes. Add the pancetta, turkey and garlic. Break the ground meat apart with a spoon as it cooks. Cook just until it is no longer pink. Add the wine, tomatoes and water. Season with the thyme, sage, salt and pepper. Let come to a boil, then reduce heat to medium-low and cook very gently for about 2 hours, partially covered. Check occasionally and add some water if it dries out or gets too thick. Add the milk and nutmeg. Simmer another 10 minutes or until the milk is absorbed. Stir in the fresh basil. Taste for seasoning and adjust as needed.

Meanwhile, cook the pasta according to package or recipe directions for al dente. Drain; place in a serving bowl. Spoon enough sauce over the pasta to cover well and to combine. (You probably won’t need all of the sauce for one pound of pasta. The remainder may be frozen for future use.) Serve immediately, passing the cheese separately.

Notes: With this sauce, I prefer my own homemade whole wheat noodles, cut into wide strips. However, it is equally good with a dry pappardelli, fettuccini, or even penne rigati, white, multigrain or whole wheat. If you can’t find pancetta, just omit it. The packages of ground turkey in my grocery store weigh 1.3 pounds, but other stores may pack it it one pound amounts. Either is just fine. I prefer 93% lean, but you may certainly use a leaner mix. Do not allow the sauce to boil after adding the milk. Just keep it at a low simmer.

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