For a spin on the classic, we’ve replaced the customary ground meat with diced roast turkey, making this a great recipe for leftover bird. There’s enough of this flavorful sauce to coat 1 lb. of your favorite pasta. Try it with a sturdy shape like rigatoni or penne. For a smoky flavor, substitute bacon for the pancetta.
YIELDS: 5 1/2 cups
INGREDIENTS:
- 1/2 lb. pancetta, finely diced
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped yellow onion
- 1/4 cup finely chopped celery
- 4 medium cloves garlic, minced
- 11/2 tsp. fennel seed, lightly crushed
- 1/4 to 1/2 tsp. crushed red pepper flakes
- 1 28-oz. can diced tomatoes with juice
- 1 cup dry white wine
- 1 cup homemade turkey broth or lower-salt canned chicken broth
- 1 cup whole milk
- 1/2 cup packed fresh flat-leaf parsley
- 2 dried bay leaves
- Kosher salt
- 4 cups medium-diced roast turkey
INSTRUCTIONS:
- Heat a wide, heavy-duty 6- to 8-quart pot over medium heat. Add the pancetta and cook until its fat begins to render, 2 to 3 minutes. Add the carrot, onion, celery, and garlic and cook until the vegetables begin to brown, 4 to 6 minutes. Stir in the fennel seed and red pepper flakes.
- Add the tomatoes and white wine. Boil for 2 to 3 minutes, then add the broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. (Underseason, as the sauce will reduce and concentrate the salt.) Lower the heat to medium-low and simmer until reduced by about one-third, 30 to 40 minutes.
- Add the turkey, raise the heat to medium, and bring to a boil. Reduce the heat to medium-low and simmer until the flavors are fully developed and the sauce is thick and rich, 10 to 15 minutes. Discard the bay leaves and season to taste with salt.
