'Ingredients Ragu serves 3-4, pasta portion is for 2. If desired split ragu prior to mixing with pasta, or double the pasta to make it for 4. 1lb ground turkey (93%) 8oz pasta for 2, 1lb for 4 3 garlic cloves 1 large carrot Half onion 2 large celery stalks 10oz cherry tomato, or sub for strained tomato sauce. Olive oil Salt Red pepper flake (optional) 1 glass white wine (optional) Start by processing all vegetables in a food processor, if one isn’t available just finely chop. Sauté veg mix and red pepper flake for a few minutes until you get the aroma. Add ground turkey and cook until crumbly. Deglaze pan with white wine, add tomato. Allow them to burst (you can add water to speed up the process, just cook it all off) toss pasta into a salted pot of boiling water. Cook to box specifications for al dente. Grabs a ladle or 2 of pasta water, add to the pan with the ragu. Continue to cook off the water. If ragu is done before pasta just turn off the heat. Strain and add the pasta to the pan, add a drizzle of olive oil and mix all together. You can do this in a large bowl as well. Serve with fresh ground pepper and basil if you have it. Enjoy!'
Tags: home cooking , easy dinner , foodnetwork , easy lunch , Healthy meal
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