Ingredients
- 2 pound turkey breast cut into 1-inch cubes
- 4 tablespoon olive oil
- 4 tablespoon carrots, grated
- 2 tablespoon onions, finely chopped
- 6 tablespoon garlic cloves, minced
- 2 cup red wine
- 2 cup low sodium chicken stock
- 8 ounce canned san marzano crushed tomatoes
- 2 tablespoon fresh thyme leaves, chopped
- 1 tablespoon bay leaf
- 1 tablespoon large celery root, trimmed and peeled
- 1 bunch , fresh basil leaves
- 2 ounce parmigiano reggiano, grated, optional
Preparation
Baking Directions:
For the Sauce: Heat a large Dutch oven over medium-high heat.
Once hot add the oil and the turkey.
Season with salt and pepper.
Cook the turkey until browned and cooked through, about 10 minutes.
Using a slotted spoon transfer the cooked turkey to a plate, set aside.
Add the carrots, onion and garlic to the Dutch oven and cook for about 5 minutes until vegetables are tender.
Add the red wine and stir, using a wooden spoon to scrape the bottom of the pot.
Bring the mixture to a boil and cook until most of the wine has evaporated, about 10 minutes.
Add the chicken stock, tomato, thyme and bay leaf and return to a boil.
While the ingredients are cooking, shred the cooled turkey into pieces and add back to the sauce.
Reduce the heat to medium-low and simmer the mixture for 15 minutes.
For the Celery Root Pasta:Using a long grater or a mandolin, shave the celery root into long, thin slices.
Cut the celery root slices into thick ribbons and place in a bowl of cold water.
To Finish:Add the celery root to the turkey sauce and season with salt and pepper.
Cook on medium high heat for 10 minutes or until the celery root is soft.
Transfer the Ragu from the Dutch oven to a large serving bowl and top with grated Parmigiano Reggiano and torn basil leaves.
