• Ingredients: 36
  • Serves: 6

Turkey ragù with pasta with medium onion, carrots, celery rib, red bell pepper, garlic cloves, unsalted butter, olive oil, lean ground turkey, dried rosemary, crumbled, dried oregano, crumbled, dry red wine, two 14-ounce cans crushed tomatoes in thick purée, tomato paste, beef broth, pinches cinnamon, or to taste, dried spiral-shaped pasta such as fusilli.




  • 2 tbsps. dry white wine
  • 1 tablespoon plus 1 tsp. low-sodium soy sauce
  • 1 tbsp. cornstarch
  • 2 large garlic cloves, pressed
  • 1 large egg white
  • 1 lb. boneless skinless chicken breasts, well trimmed, cut lengthwise into 1/2-inch-wide strips
  • 16 wooden skewers
  • Sesame seeds

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch


  1. Step 1 In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes.

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  2. Step 2 With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes.

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  3. Step 3 Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes.

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  4. Step 4 Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes.

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  5. Step 5 Season sauce with salt and pepper and keep warm, covered. Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered.

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  6. Step 6 Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente.

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