Penne with Turkey Tomato Ragu
By David Bonom and Marge Perry
This healthier version of classic meat ragu gets its smoky depth thanks to judicious use of bacon.
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.
