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Pappardelle with Turkey Ragu Recipe

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This recipe for Pappardelle with Turkey Ragu is from Mason Orshoski's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pappardelle pasta
2 medium carrots, halved
1 medium onion, quartered
2 garlic cloves, peeled
2 tsp olive oil
11⁄4 lb ground turkey
1⁄2 tsp crushed rosemary
1⁄4 tsp pepper
1⁄2 cup dry white wine (optional)
1 jar (24 to 26 oz) marinara sauce
Grated Parmesan
Directions:
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
2. 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.
3. Add turkey, rosemary and pepper; cook, breaking up clumps, 4 minutes or until no longer pink. Add wine, if using; simmer, uncovered, 1 minute.
4. Stir in marinara sauce, reduce heat and simmer, covered, 2 minutes to blend flavors. Toss with drained pasta; Serve with grated Parmesan.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
Per serving: 562 cal, 29 g pro, 78 g car, 7 g fiber, 14 g fat (3 g sat fat), 77 mg chol, 661 mg sod

 

 

 

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