Pasta with turkey ragu

Name: Pasta with turkey ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 pcs onion; 2 pcs carrot; 1 pcs celery stalk; 1 pcs red bell pepper; 3 pcs garlic; 15 g butter; 5 ml olive oil; 450 g ground turkey; 1 tsp dried rosemary; 0.25 tsp dried oregano; 120 ml dry red wine; 800 g canned crushed tomatoes; 15 g tomato paste; 420 ml beef broth; to taste cinnamon; 450 g fusilli pasta; to taste salt; to taste black pepper

A pasta dish with a sauce made from ground turkey, vegetables, and tomatoes.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Ingredients

for 4 servings

onion1 pcs
carrot2 pcs
celery stalk1 pcs
red bell pepper1 pcs
garlic3 pcs
butter15 g
olive oil5 ml
ground turkey450 g
dried rosemary1 tsp
dried oregano0.25 tsp
dry red wine120 ml
canned crushed tomatoes800 g
tomato paste15 g
beef broth420 ml
cinnamonto taste
fusilli pasta450 g
saltto taste
black pepperto taste

Method

7 steps

Finely chop the onion, carrot, celery, and bell pepper. Mince the garlic.
In a large skillet, heat the butter and oil, brown the ground turkey, breaking up any lumps, until cooked through (about 3 minutes). Transfer the turkey to a bowl.
In the same skillet, sauté the vegetables with the garlic, rosemary, and oregano until soft (about 4 minutes).
Pour in the wine and cook until most of the liquid has evaporated.
Add half of the tomatoes, tomato paste, broth, and a pinch of cinnamon. Simmer for 15 minutes.
Return the turkey to the skillet, add the remaining tomatoes, and simmer for another 15 minutes. Season with salt and pepper to taste.
Cook the pasta in salted water until al dente, drain, and mix with the prepared sauce.