Its Tuesday! Rockin’ some sweats and do-rag today. I’m out of coffee and I wish it was Friday! Actually I wish my boys were old enough to go to school, so I could have a break…a long break!
Yes people! This is quick…tasty…and healthy! Oh Snap!…I said healthy!
Its Turkey Ragu!
serves 4 ( you will have leftover ragu)
1/2 onion finely chopped
1 stalk celery, finely chopped
1 small carrot grated or finely chopped
1 clove garlic minced
1/2 teaspoon Italian seasonings or rosemary
3 tablespoons olive oil
1 pound ground turkey
Kosher salt and ground pepper
1 28- ounce can crushed tomatoes
1/2 cup whole milk
12 ounces of wheat fettuccine or your favorite wheat pasta
Freshly grated parmesan cheese, for serving
1. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and garlic, cook, stirring until softened and golden, 3 to 5 minutes.
2. Add the turkey, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add the tomatoes, milk, 1/2 to 1 cup of water and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes. Season the sauce to your taste.
3. Meanwhile, bring a large pot of salted water to a boil and cook the pasta as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan cheese.
Refrigerate or freeze any leftover ragu for later use. It will last in the freezer for 1 month.