What you need:
- 1 small onion, quartered
- 1 stalk celery, cut into four pieces
- 1 carrot, cut into four pieces
- 1 clove garlic
- 1/2 tsp. chopped fresh rosemary
- 3 Tbsp. extra virgin olive oil
- 1 lb. ground turkey (or veal)
- Salt and pepper
- 1 can (28 oz.) crushed tomatoes
- 1/2 cup whole milk
- 12 oz. fettuccine
- Shredded Parmesan cheese
Directions:
- Place onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.
- In a large saucepan, heat olive oil over medium-high heat. Add chopped veggies and cook until golden, about 3 to 5 minutes.
- Add turkey, salt, and pepper. Cook and crumble until turkey is no longer pink.
- Add tomatoes, milk, 1 cup water, and a little more salt.
- Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes.
- Meanwhile, cook fettuccine in salted water according to box instructions. Drain and return to pot.
- Add half of the ragu into the cooked fettuccine and toss to coat. Serve topped with Parmesan.
- Freeze or reserve remaining ragu for another meal!
Recipe from Food Network Magazine