After skimming through December 2010’s Food Network Magazine for the one millionth time, I decided to make ragu. What a quick and easy recipe. I especially like that ragu uses vegetables to add bulk without relying entirely on meat. The celery and carrots in this sauce added some flavor of their own, but for the most part they supplemented the meat.
Served with garlic bread, this made a great dinner.
Spaghetti with Ragu
(from Food Network Magazine December 2010 edition)
1 stalk celery, cut into pieces
1 carrot, cut into pieces
1 clove garlic
1/2 tsp rosemary
1 1/2 tbsp olive oil
1/2 lb ground turkey
15-oz crushed tomatoes
1/4 cup skim milk
6 oz spaghetti noodles
1. Place the onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.
2. Heat olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring until softened and golden, 3 to 5 minutes. Add the turkey and season with salt and pepper. Cook, breaking up with a wooden spoon, until the turkey is no longer pink. Add the tomatoes, milk, and 1/2 cup water. Bring to a boil. Reduce heat and bring to a simmer for about 20 minutes, until slightly thickened.
3. Meanwhile, cook spaghetti noodles to package directions. Drain.
4. Once the sauce and noodles are cooked, toss the noodles and sauce together until well combined.