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Leftover Turkey Ragu
Category
Pasta
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
-
3 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- ½ teaspoon kosher salt
- 1 pound shredded cooked turkey or chicken
-
3 cups marinara sauce
-
1 pound pasta, such as spaghetti
- 1/4 cup chopped fresh basil leaves
-
Freshly grated Parmigiano Reggiano
Instructions
- Heat the oil in a heavy large frying pan over medium heat. Add the onion, garlic, carrot, celery, and kosher salt, and saute until translucent, about 6 to 7 minutes. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring occasionally. Add the shredded turkey and cook for an additional 2 to 3 minutes to warm through.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve topped with the basil and Parmigiano Reggiano.
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