1 tablespoon olive oil
1 yellow onion, finely diced
3 small or 2 large carrots, cut into thin half moons
Salt and pepper
4 medium cloves garlic, sliced
1 pound ground dark meat turkey
1/4 cup tomato paste
1 bay leaf
1 tablespoons chopped thyme
2 tablespoons chopped parsley
2 cups cherry tomatoes
2 cups vegetable stock
1 pound fresh whole wheat tagliatelle, or other pasta
Head the oil in a wide sauté pan. Add the onion and carrots, season with salt and pepper, and sweat for ten minutes. You don’t want the vegetables to take on any color. Add the garlic, and sweat another 2 minutes, or just until fragrant.
Push the vegetables to the outer edges of the pan, and add the turkey to the center. Season with salt and pepper. Use a wooden spatula to break up the meat, stirring often, until all the meat has changed color, about five minutes. Add the tomato paste, and stir into the meat and vegetables, cooking out for 30 seconds. Add the thyme and parsley, cherry tomatoes, and stock. Cover, and simmer for around 90 minutes, until the pan is mostly dry and the sauce is very thick.
To serve, boil the pasta until just cooked in salted water. Drain. Toss with the turkey ragout, drizzle with olive oil, and top with freshly chopped parsley and shredded Pecorino cheese.print this recipe