Pasta with Turkey Breast Ragù Inspired by Jamie Oliver
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
An Italian classic reimagined by a popular chef, making it easy to recreate outside of Italy: instead of sweet, sun-ripened tomatoes, you can use canned peeled tomatoes, and any basic dry white table wine will work for the sauce. It’s perfectly acceptable to substitute dried Italian herbs from a store for fresh thyme and bay leaves. You can even skip using homemade broth. The combination of smoked bacon with herbs and a pinch of cinnamon can give the braised turkey a rich depth of flavor, so no one will guess that the lack of broth was compensated with water. A key tip is to remember to add a couple of spoonfuls of pasta cooking water to the sauce at the end; this will give the sauce a starchy thickness. Following the Italian tradition, it's best to serve cheese separately on the table so that everyone can control how much they add to their plate.
Ingredients
- Green Tagliatelle Pasta - 14.8 oz
- Chicken fillet - 21.2 oz
- Smoked Brisket - 3.5 oz
- Chicken Broth - 23 fl oz
- Dry White Wine - 7 fl oz
- Onion - 1 head
- Carrot - 1 piece
- Celery stalk - 2 pieces
- Garlic - 2 cloves
- Thyme - 2 sprigs
- Bay leaf - 2 pieces
- Ground Cinnamon - 1 tablespoon
- Nutmeg - to taste
- Milk - 17 fl oz
- Canned Tomatoes (Pelati) - 28.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Grated Pecorino Pepato Cheese - to taste
- Parsley - to taste
Step by Step guide
Step 1
For the stew, start by making the sofrito. Dice the onion, carrot, and celery into small cubes. Mince the garlic. Cut the bacon into cubes that match the size of the vegetables.
Step 2
Heat olive oil in a saucepan over high heat and sauté the pancetta until it releases its aroma into the oil and turns golden brown.
Step 3
Add onion, carrot, celery, garlic, and a pinch of salt.
Step 4
Reduce the heat to medium and sauté everything together for about 15 minutes, stirring, until softened.
Step 5
Cut the turkey into 2 cm cubes.
Step 6
Add the turkey, thyme, bay leaves, cinnamon, and nutmeg to the saucepan. Cook, stirring, for 10 minutes, until the spices release their aromas.
Step 7
Pour the wine into the saucepan and let it evaporate.
Step 8
Pour in the milk, add the broth, chopped tomatoes, and a pinch of salt and pepper. Simmer the stew on low heat for 2 hours until it thickens, occasionally skimming off the fat from the surface.
Step 9
Finally, season with salt and add chopped parsley leaves. The stew can be stored in the refrigerator for 3 days or frozen for future use.
Step 10
Bring 4 liters of salted water to a boil in a large saucepan over medium heat. In a separate saucepan, heat the stew over medium heat until it simmers gently. Cook the pasta in the salted water for 3 minutes less than the package instructions indicate (meaning not until al dente, but to a firmer consistency).
Step 11
Using tongs, remove the pasta and add it to the skillet with the ragù. Cook for 1–2 minutes, then add a bit of the pasta cooking water to achieve the desired sauce consistency. Serve, garnished with Parmesan.
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