Penne al Ragù di Tacchino

Penne with Turkey Ragù are a lighter variant of the classic meat ragù. Here is the recipe:

Ingredients

• 400 g of penne (or other types of short pasta)
• 500 g of ground turkey breast
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, chopped
• 400 g of tomato puree
• 150 ml of chicken or vegetable stock (optional)
• 1 glass of white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil or rosemary (depending on preference)

Preparation

1. In a large pan, heat some oil and sauté the onion, carrot, and celery until soft.

2. Add the garlic and cook for a minute until it becomes fragrant.

3. Add the ground turkey and cook until the meat changes color, making sure to break it up well as it cooks.

4. Deglaze with the white wine and let it evaporate.

5. Add the tomato puree and if you desire a touch of freshness, also add basil or rosemary.

6. Cook on medium-low heat for at least 30 minutes. If the sauce appears too thick, you can dilute it with a bit of stock.

7. Meanwhile, cook the penne in boiling salted water following the instructions on the package, then drain them al dente.

8. Mix the penne with the turkey ragù in the pan to flavor them.

Serve the penne with turkey ragù immediately, with a final sprinkling of fresh pepper and grated cheese, if desired. This dish is ideal for a hearty dinner without being heavy. Enjoy your meal!