Pappardelle with Meat Sauce

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Category : Pastas/Risottos

Recipe : Pappardelle with Meat Sauce

The Tuscans serve these wide ribbon noodles with a sauce of wild game. Turkey is a
delicious substitute and makes a splendid counterpoint to the other savory
ingredients; just be sure to leave enough time to marinate the turkey. A salad of
wilted greens makes a pleasant side dish.

Makes 4 servings

10 ounces skinless boneless turkey thighs or drumsticks, cut into 1" chunks
4 fluid ounces ( 1/2 cup) dry red wine
1 rosemary sprig
1 tablespoon + 1 teaspoon olive oil
1/2 medium onion, chopped
1 celery stalk, chopped
1/4 cup chopped carrot
2 sun-dried tomato halves (not packed in oil), minced
1 garlic clove, minced
1 bay leaf
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste (no salt added)
6 ounces pappardelle or other wide ribbon noodles
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

In a gallon-size sealable plastic bag, combine the turkey, wine and rosemary.
Seal the bag, squeezing out air; turn to coat the turkey. Refrigerate at least 2
hours or overnight, turning the bag occasionally.
Drain the turkey; discard the rosemary, but reserve the wine. Place a medium
nonstick saucepan over medium heat 30 seconds; heat the oil 30 seconds more.
Add the turkey and reduce the heat to low; cook, stirring frequently, 5 minutes,
until lightly browned. Add the onion, celery, carrot, tomato, garlic, bay leaf, salt
and pepper; cook, stirring constantly, about 5 minutes, until the onion is golden.
Add 1 cup hot water, the reserved wine and the tomato paste and stir until the
tomato paste is incorporated. Simmer, adding 1/4 cup water as needed, about 30
minutes, until the turkey is tender. Remove and discard the bay leaf. Transfer
the turkey mixture to a food processor; pulse 3 or 4 times, until the meat is
shredded.
Meanwhile, in a large pot of boiling water, cook the pappardelle according to
package directions. Drain and place in a serving bowl. Add the sauce and
cheese; toss to combine. Divide evenly among 4 plates and serve.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 3/4 Vegetable, 2 Proteins, 2 Breads, 35
Optional Calories.

PER SERVING: 337 Calories, 10 g Total Fat, 2 g Saturated Fat, 95 mg Total
Cholesterol, 253 mg Sodium, 35 g Total Carbohydrate, 2 g Dietary Fiber, 22 g
Protein, 71 mg Calcium