(Recipe can be found on the Food Network site here.)
Step by Step Instructions:
Here is everything (almost) you will need for the Ragu dish: Ground Turkey (or Veal), Olive Oil, Crushed Tomatoes, Parmesan Cheese (for topping), Fresh Rosemary, Onion, Garlic, Celery, Carrot, Salt, Ground Black Pepper, and Milk (not pictured).
Begin by cutting your 1/2 onion, one celery stalk, and one carrot into large chunks and add a garlic clove (or more).
Chop about 1/2 teaspoon of rosemary.
Then add the veggies, and rosemary to the food processor…
…and process them until they are finely chopped as shown above.
Put 3 Tablespoons of olive oil in a pan and heat over medium high heat. Then add your chopped veggies and cook about 3-5 minutes until well cooked.
To that you will add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly cracked pepper and stir it up.
Next up, add your ground turkey and mix everything up for another 3-5 minutes…
…until the turkey is no longer pink.
Add your can of crushed tomatoes, 1/2 cup of whole milk, 1 cup of water, and another 1/2 teaspoon of salt to the turkey and mix everything up.
Bring the sauce to a boil and reduce the heat to simmer it for about 20 minutes until it looks like the above.
In the meantime, I boiled some water, and added my homemade fettuccine to it for about 2-3 minutes until the noodles float to the top.
Drain the pasta and put it in a bowl.
Then get a tupperware container that holds about 4 cups and separate the sauce so half is added to your fettuccine and the other half goes in the tupperware. Serve your pasta, top it with some Parmesan cheese and devour…I mean enjoy! Giada suggests using the left over sauce with stuffed green peppers, which I did a few days later and they were the best stuffed peppers I’d made! (I just added the leftover sauce to 2 cups of rice and some cheese and spooned it into peppers topped with more cheese and baked for 30 minutes at 350 degrees.)
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound ground veal or turkey
Kosher salt and freshly ground pepper
1 28-ounce can crushed tomatoes
1/2 cup whole milk
1 cup water
12 ounces fettuccine
Freshly grated parmesan cheese, for serving
1. Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes.
3. Add the veal or turkey, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. 4. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
5. Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs.
6. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with Parmesan. Reserve the remaining ragu to make stuffed peppers.
Fat 12 g (Saturated 3 g)
Cholesterol 48 mg
Sodium 462 mg
Carbohydrate 71 g
Fiber 5 g
Protein 25 g
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