By David Bonom and Marge Perry This healthier version of classic meat ragu gets its smoky depth thanks to judicious use of bacon.
12 ounces penne pasta
1 tablespoon extra virgin olive oil
4 slices bacon, chopped
12 ounces lean ground turkey
1 teaspoon dried basil
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
3 cloves garlic, minced
2 cans (14.5-ounce) diced tomatoes
1/4 cup tomato paste
1/3 cup grated Parmesan cheese plus additional for serving
1/4 teaspoon ground black pepper
1/4 cup chopped fresh parsley
How to Make It
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped bacon and cook until crisp, 7-8 minutes. Stir in the turkey and basil; cook, breaking turkey into smaller pieces with a wooden spoon, until lightly browned, about 7-8 minutes. Stir in onion, carrot, celery, and garlic, cook until vegetables are somewhat softened, 5-6 minutes. Add the tomatoes and tomato paste; bring to a simmer and immediately reduce heat to medium; gently simmer 10 minutes until thickened. Remove from heat, stir in cheese, pepper and parsley and serve over penne.
Top with additional cheese if desired.
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