1 pound lean ground turkey
2 tablespoons olive oil, divided
3 carrots, peeled and chopped
1 fennel bulb, chopped
1/2 yellow onion, chopped
8 cloves garlic, minced
2 teaspoons kosher salt, divided, plus some for the pasta water
1-1/2 teaspoons pepper
1/2 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1 cup Pinot Grigio
1 28-ounce can crushed tomatoes
fresh basil for garnish
Toscana Black Pepper cheese (or parmesan if you don’t have Toscana)
- Heat 1 tablespoon olive oil in skillet. Add ground turkey, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook until browned and crumbly, and no longer pink, 7-10 minutes. Remove turkey from skillet into a bowl and set aside.
- Add 2 tablespoons olive oil to the same skillet. Add carrots, fennel and onion, and cook over medium heat until the vegetables start to soften 5-7 minutes. Add garlic and cook for 45 seconds.
- Bring turkey back to the skillet and mix with the vegetables.
- Add wine and scrape up any brown bits on the bottom of the pan.
- Add the crushed tomatoes, Italian seasoning and stir. Reduce heat to low and let simmer for 15 minutes, until sauce starts to thicken a bit.
- Cook pasta according to package directions, making sure to add some kosher salt to the water before boiling.
- Spoon meat sauce over pasta, top with basil and freshly grated Toscana cheese.
Until next time, Kris