• About 1/4 cup olive oil
  • 1 pound ground turkey, dark-and-white-meat blend
  • 1 onion, finely chopped
  • 1 carrot, grated or finely chopped
  • 1 rib celery with leafy top, finely chopped
  • 2 large cloves garlic, chopped
  • About 2 tablespoons thinly sliced fresh sage
  • About 2 tablespoons chopped fresh rosemary
  • About 2 tablespoons chopped fresh thyme
  • About 1/4 cup chopped flat-leaf parsley
  • 1 bay leaf
  • Salt and pepper
  • 1 cup dry white wine
  • 1 28-ounce can whole peeled tomatoes (preferably San Marzano), crushed with your hands
  • 1 pound egg tagliatelle or pappardelle
  • 2 tablespoons butter
  • Freshly grated Parmigiano-Reggiano


Serves: 4


In a Dutch oven, heat the olive oil, four turns of the pan, over medium-high. Add the turkey and cook, breaking into pieces with a spoon, until browned, about 5 minutes. Add the onion, carrot, celery, garlic and herbs; season with salt and pepper. Partially cover and cook until the vegetables soften, about 5 minutes. Add the wine and cook until the wine is reduced to about 1/4 cup, about 3 minutes. Add the tomatoes and reduce the heat to medium-low. Partially cover and cook until the sauce thickens, 15-20 minutes. Remove the bay leaf.

Meanwhile, bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook to al dente. Reserve 1/2 cup of the starchy cooking water. Drain the pasta and return it to the pot. Add the butter, half the sauce and the cooking water; toss. Serve topped with more sauce and cheese.