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

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.

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  • 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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