Ingredients
- 2 ounces pancetta, diced
- 3 tablespoons extra virgin olive oil
- 1 carrot, chopped small
- 1 small celery stalk, chopped
- ½ onion, peeled and chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 pound ground dark-meat turkey
- 1 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ⅓ cup red wine
- 1-14 1/2-ounce can crushed tomatoes
- 2 tablespoons unsalted butter
- 1 pound pasta, cooked
- Fresh ricotta
- Nutritional Information
Nutritional analysis per serving (4 servings)
825 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 42 grams protein; 106 milligrams cholesterol; 925 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
45 minutes
Dining and Cooking