Tuesday, February 26, 2013


I made this tonight, and the kids loved it!  I adapted it slightly from Mario Batali's recipe.

2 tbsp. olive oil
1 tbsp. butter
1 medium onion, finely chopped
2 ribs celetry, finely chopped
1 carrot, grated or finely chopped
2 tsp. crushed garlic (or 2-3 garlic cloves, finely chopped)
1 lb. ground turkey (or beef)
1/2 (4.5 oz.) tube of tomato paste
1/2 cup whole milk
1/2 cup dry white wine
1/2 tbsp. dried parsley
1/4 cup parmesan
1 lb. brown rice pasta

Boil pasta to al dente while making the sauce.

In a large heavy-bottomed pot, heat 2 tbsp. olive oil and butter until melted.  Add the onions, celery, carrot and garlic, season with salt and cook until vegetables are translucent but not browned, about 5 minutes.

Add the turkey, increase heat to high and brown meat, stirring frequently for about 10-15 minutes.  Add the tomato paste and stir.  Add the milk and cook until almost reduced.  Add the wine, bring to boil, reduce heat and simmer 10-15 minutes.  Add 3/4 cup to 1 cup pasta water to sauce.  Add parsley.  Season with salt.

Stir pasta into sauce and serve topped with parmesan.

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