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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Turkey Ragu with Noodles

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

1 Tablespoon olive oil
1 cup onion, chopped
1 cup celery, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
1 lb. ground turkey
1 cup dry white wine (Sauvignon Blanc)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
A few grates of fresh nutmeg
1 bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/2 cups gf Chicken Stock
1 14 oz. can diced tomatoes
2 Tablespoons tomato paste
1 cup milk
16 oz. gf penne pasta
Salt and freshly ground black pepper

2 Tablespoons Parmigiano-Reggiano cheese, grated
Fresh basil for garnish (optional)

Directions

Heat olive oil in a large saucepan over medium heat. Add onion, celery, carrots and garlic; cover and cook for about 8 minutes, stirring occasionally. Remove vegetables from the pan and set aside in a bowl.

Add the turkey to the pan; cook over medium heat until browned and crumbled. Add the wine, salt, pepper, nutmeg, bay leaf, oregano and basil. Bring to a boil; cook, stirring occasionally for about 5 minutes. Add the vegetables, chicken stock, diced tomatoes, and tomato paste; bring to a simmer. Cook for 1 hour, stirring occasionally.

Stir in the milk; bring to a boil. Reduce heat and simmer for 40 minutes. Discard the bay leaf. Adjust seasonings to taste with salt and freshly ground black pepper.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.

When the sauce is done, add the pasta and toss to coat. Sprinkle with Parmigiano-Reggiano cheese and garnish with fresh basil.

Tips

We used Tinkyada’s gf penne for the gf penne in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#435 Tinkyada Brown Rice Penne