Rotini with Turkey Ragu

🛒 Ingredients

• Rotini Pasta 80 g · 290 kcal
• Lean Ground Turkey 113 g · 170 kcal
• Canned Crushed Tomatoes 175 g · 40 kcal
• Onion 38 g · 15 kcal
• Carrot 20 g · 8 kcal
• Celery Stalk 10 g · 2 kcal
• Garlic 4 g · 6 kcal
• Olive Oil 7 g · 60 kcal
• Chicken Broth 30 g · 3 kcal
• Dry Red Wine 15 g · 12 kcal
• Grated Parmesan Cheese 10 g · 40 kcal
• Bay Leaf 0 g · 0 kcal
• Dried Oregano 0 g · 0 kcal
• Dried Basil 0 g · 0 kcal
• Black Pepper 0 g · 0 kcal
• Fresh Parsley 0 g · 0 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery; cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
2. Add the lean ground turkey to the pot, breaking it up with a spoon. Cook until the turkey is browned all over, about 8-10 minutes, then drain any excess fat.
3. Pour in the dry red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4. Stir in the crushed tomatoes, bay leaf, dried oregano, and dried basil. Season with salt and black pepper to taste. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, stirring occasionally.
5. While the ragu simmers, cook the rotini pasta according to package directions until al dente. Drain well.
6. Remove the bay leaf from the ragu. Add the cooked rotini to the pot with the ragu and toss to combine, ensuring the pasta is fully coated in the sauce. Serve immediately, garnished with fresh parsley and grated Parmesan cheese.