Strangozzi Pasta With Slow Cooker Turkey Ragu Tarifi

Malzemeler

• 2 Tablespoons Olive Oil, 2 Turkey Thighs (About 2 Pounds Total Weight), Skin Removed & Trimmed of Fat, 2 Carrots, Or 1/2 Cup Finely Diced, 1 Celery Stalk, Or 1/2 Cup Finely Diced, 1/2 Medium Onion, Peeled & Finely Diced, 4 Garlic Cloves, Peeled & Minced, 3/4 Cup Red Wine, 1 (28 Ounce) Can Chopped Tomatoes, 1/4 Cup Tomato Paste, 1 Cup Water, 1 Teaspoon Dried Oregano, 1/3 Cup Finely Chopped Fresh Parsley, 1/4 Cup Finely Chopped Fresh Basil, 1/2 Teaspoon Red Pepper Flakes, Salt & Pepper, 1 Pound Pasta of Choice. To Serve: Grated Pecorino Romano or Parmesan Cheese

Hazırlanışı

1. Heat the oil in a large skillet and brown the turkey thighs well on all sides, about 8 minutes. Remove the thighs and place in your slow cooker. Add the carrots, celery, onion, and garlic to the skillet, and cook until softened and lightly browned, stirring often, about 8 minutes. Add the wine to the skillet and reduce to less than half over high heat. Add the vegetables and wine to the crockpot along with the tomatoes, paste, water, and seasonings. Stir well, and turn the crackpot on low for 8 hours, removing the lid during the last hour. Cook the pasta in a large pot of lightly salted water until it is "al dente". Drain the pasta and return to the pot. Toss the pasta with a large scoop of sauce. Serve in individual bowls, with a scoop of additional sauce on each. Pass the grated cheese at the table.

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