Ingredients
1 lb ground turkey (or beef but I prefer turkey)
4 garlic cloves minced
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1 1/4 cups dry red wine (divided)
(1) 28 oz can of diced tomatoes (preferably San Marzano) you can also used crushed instead of diced.
2 tablespoons of tomato paste
Kosher salt and ground pepper
3/4 pound dried pasta such as orecchiette or small shells
1/4 teaspoon of ground nutmeg
1/4 cup of fresh basil leaves slightly packed
1/4 cup of heavy cream
1/2 cup of freshly grated parmigiana (and some extra for topping off before serving)
Directions
Heat 2 tablespoons of olive oil in a saucepan on medium-high heat. Add turkey to pan and cook, crumbling with a wooden spoon, for 5-10 minutes, until meat has started to brown. Stir in garlic, oregano and crushed pepper flakes. Cook a few minutes.
Push the meat mixture to one side of the pan and add the tomato paste to the empty side. Brown the tomato paste for about 2-3 minutes and then mix into the meat. Pour one cup of the wine into the mixture and stir to to loosen any browned bits. Add diced (or crushed) tomatoes, 1 tablespoon of salt and 1 1/2 teaspoons of pepper, stirring to combine.
Bring to a boil, low heat and simmer for 10-15 minutes or long enough for at least half of the wine to cook off. Make sure you cook off most of that wine, might take longer than 15 minutes.
Meanwhile bring a large pot of water to boil, add salt. Cook pasta as directed. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup of wine to the sauce. Simmer for 10 minutes, stirring occasionally until thickened. When the pasts is cooked, drain. Ladle some sauce on the bottom of a serving dish. Add the cooked pasta and ladle more sauce to lightly coat.
Sprinkle with grated parmigiana and serve the rest of the sauce on the side for those to add themselves.
1 lb ground turkey (or beef but I prefer turkey)
4 garlic cloves minced
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1 1/4 cups dry red wine (divided)
(1) 28 oz can of diced tomatoes (preferably San Marzano) you can also used crushed instead of diced.
2 tablespoons of tomato paste
Kosher salt and ground pepper
3/4 pound dried pasta such as orecchiette or small shells
1/4 teaspoon of ground nutmeg
1/4 cup of fresh basil leaves slightly packed
1/4 cup of heavy cream
1/2 cup of freshly grated parmigiana (and some extra for topping off before serving)
Directions
Heat 2 tablespoons of olive oil in a saucepan on medium-high heat. Add turkey to pan and cook, crumbling with a wooden spoon, for 5-10 minutes, until meat has started to brown. Stir in garlic, oregano and crushed pepper flakes. Cook a few minutes.
Push the meat mixture to one side of the pan and add the tomato paste to the empty side. Brown the tomato paste for about 2-3 minutes and then mix into the meat. Pour one cup of the wine into the mixture and stir to to loosen any browned bits. Add diced (or crushed) tomatoes, 1 tablespoon of salt and 1 1/2 teaspoons of pepper, stirring to combine.
Bring to a boil, low heat and simmer for 10-15 minutes or long enough for at least half of the wine to cook off. Make sure you cook off most of that wine, might take longer than 15 minutes.
Meanwhile bring a large pot of water to boil, add salt. Cook pasta as directed. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup of wine to the sauce. Simmer for 10 minutes, stirring occasionally until thickened. When the pasts is cooked, drain. Ladle some sauce on the bottom of a serving dish. Add the cooked pasta and ladle more sauce to lightly coat.
Sprinkle with grated parmigiana and serve the rest of the sauce on the side for those to add themselves.
