Active Time: 15 minutes | Total Time: 40 minutes | Serves Serves 4 to 6
- 1/2 cup dry white wine, such as sauvignon blanc
- 1 can (28 oz.) crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 teaspoons kosher salt (1/2 tsp. + 3/4 tsp.)
- 1 yellow onion
- 2 medium carrots
- 4 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 1/4 cup chopped flat leaf parsley
- 1 pound pasta
- grated Parmesan, for serving
Fill a large pot with water about 2 inches from the top. Place on the stove and turn the heat to high and let come to a boil. Place a colander in the sink.
Measure the wine and open the can of tomatoes. Place them and your spices near the stove.
Chop the onion, carrots, and garlic in the food processor (or by hand, by all means!). To use the processor, first peel, then quarter the onion and carrots; smash and peel the garlic. Put in the processor and pulse several times until chopped.
In another large pot (enameled cast iron or stainless steel), heat the oil over medium-high heat until it shimmers (1 to 2 minutes). Add the chopped vegetables and ½ teaspoon of the salt and cook, stirring often with a wooden spoon, until softened, 5 to 6 minutes.
Add the wine to the vegetables and stir until it evaporates, about 1 minute. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes. Add the tomatoes, oregano, red pepper, black pepper (about 12 turns on a pepper mill), and the remaining ¾ teaspoon salt. Lower the heat to medium-low and simmer (low boil), stirring occasionally, for 10 minutes. Wash the parsley, then chop it by hand and stir it into the sauce.
When the water comes to a boil, add the pasta and cook according to the package directions. Once the pasta is al dente, drain it into the colander and divide among bowls. Top with the sauce and sprinkle with Parmesan.
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