Turkey Ragout with Pasta

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Category : Pastas/Risottos

Recipe : Turkey Ragout with Pasta

Makes 8 servings

1 teaspoon olive oil
1/2 cup minced onion
1/2 cup grated carrot
8 ounces ground turkey
2 ounces chicken livers
1 ounce cooked Virginia ham, minced
2 cups canned stewed tomatoes
2 fluid ounces (1/4 cup) dry red wine
1 tablespoon tomato paste, dissolved in 2 tablespoons hot water
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano leaves
Pinch ground nutmeg
6 ounces spaghetti or fusilli pasta, cooked and drained

In medium nonstick skillet, heat oil; add onion and carrot. Cook over medium-high
heat, stirring frequently, 3-4 minutes, until golden brown. Add turkey, livers and
ham; cook, stirring to break up turkey, 3-4 minutes, until turkey and livers are no
longer pink. With fork, mash livers against side of skillet.
Add tomatoes, wine, tomato paste, bay leaf, salt, pepper, oregano and nutmeg to
turkey mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally,
20-25 minutes, until mixture is thickened and flavors are blended. Remove and
discard bay leaf.
Just before serving, place spaghetti on large decorative platter; top with turkey
mixture.

EACH SERVING PROVIDES: 3/4 Vegetable, 1 Protein, 1 Bread, 10 Optional Calories

PER SERVING: 170 Calories, 4 g Total Fat, 1 g Saturated Fat, 54 mg Cholesterol, 405
mg Sodium, 22 g Total Carbohydrate, 2 g Dietary Fiber, 11 g Protein, 38 mg Calcium