PAPPARDELLE WITH TURKEY RAGU

By porklion

Dry white wine adds zip to this rustic dish of pappardelle pasta tossed with ground turkey, rosemary, marinara sauce and a mixture of carrots, onion and garlic, all dusted with grated Parmesan.

Ingredients

• 1 pound(s) pappardelle pasta
• 2 medium carrots, halved
• 1 medium onion, quartered
• 2 garlic cloves, peeled
• 2 teaspoon(s) olive oil
• 1.25 pound(s) ground turkey
• 1/2 teaspoon(s) crushed rosemary
• 1/4 teaspoon(s) pepper
• 1/2 cup(s) dry white wine (optional)
• 1 jar(s) (24 to 26 oz) marinara sauce
• Grated Parmesan

Details

Servings 6
Preparation time 4mins
Cooking time 15mins
Adapted from womansday.com

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

Meanwhile, put carrots, onion and garlic in a food processor; pulse until finely chopped. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 4 minutes or until tender.

Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.

Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.