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Rigatoni with turkey Bolognese Recipe

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This recipe for Rigatoni with turkey Bolognese is from The Polito/Muscarella Family Cookbook Project, 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 medium onion, coarsely chopped
1 large bulb fennel, coarsely chopped
1 large carrot, coarsely chopped
½ cup olive oil
1 teaspoon red pepper flakes
3 large garlic cloves, finely chopped
1 pound medium diced leftover white and dark turkey
1 large can (28 ounces) Italian Plum Tomatoes
1 cup white wine
2 cups canned chicken broth
1 pound uncooked rigatoni pasta
¼ cup butter Parmesan cheese
Salt and freshly ground black pepper
Directions:
Directions:
1. In a food processor, grind the onion, fennel, and carrot until fine.
2. In a large saucepan, heat the olive oil over low heat. Add the ground vegetables, pepper flakes, and garlic and simmer for about 30 minutes, or until the moisture evaporates, stirring occasionally.
3. Add plum tomatoes, white wine and stock to the saucepan. Stir to mix and simmer over medium to low heat, stirring occasionally, for 1½ hours or until the sauce thickens and is reduced by one quarter then add the turkey and season to taste with salt and pepper. Simmer over low heat for 10 to 15 minutes.
4. Bring a large pot of lightly salted water to a boil and cook the pasta according to package directions, until al dente. 5. Drain the pasta and add it to the sauce. Stir in the butter, sprinkle with Parmesan cheese and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Left over thanksgiving turkey

 

 

 

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