Turkey Ragu Cowboy Spaghetti
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 4 slices smoky, meaty bacon, diced
- 1 pound leftover turkey, chopped
- 1 teaspoon each ground coriander, cumin, Mexican oregano and cinnamon
- 1 onion, chopped
- 2 jalapeños, chopped
- 4 cloves garlic, grated
- Salt and pepper
- 1/2 cup lager beer or white wine
- 2 tablespoon Worcestershire sauce
- 1 28-ounce can fire-roasted tomatoes
- 1 15-ounce can kidney beans
- 1 pound spaghetti
- Grated sharp yellow cheddar, for garnish
- 1 white onion, finely chopped, for garnish
Bring a large pot of water to a boil for the pasta.
Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil, one turn of the pan then add the bacon. Cook, stirring often, until the bacon is crispy at the edges, 3-5 minutes. Add the turkey and spices, and stir until the meat is crispy at the edges, about 3 minutes. Add the onion, jalapeños and garlic; season with salt and pepper. Cook, stirring often, until the onions soften, 7-8 minutes. Add the beer or wine and the Worcestershire sauce. Cook, stirring constantly, until the liquid is absorbed, about 1 minute. Add the tomatoes and beans, reduce the heat to medium and let the ragu simmer, stirring occasionally until the flavors meld, about 15 minutes.
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