Pasta with turkey breast ragout according to the recipe of Jamie Oliver
6 servings
120 minutes
Italian classics, rethought by Jamie Oliver and therefore easy to reproduce away from Italy: instead of sweet ground tomatoes, you can take a semi-finished product of pelati from a can, any simple table wine will do for the sauce , the main thing is that it is white and dry, instead of fresh thyme and bay leaf, it is not shameful to sprinkle dried Italian herbs from an industrial mill. Even pre-cooked broth can be neglected. The union of smoked bacon with herbs and a pinch of cinnamon can give the stewed turkey such a full-bodiedness that no one will guess that the lack of broth was replenished with water. An important trick - at the end, do not forget to splash a couple of spoons of water from the pan left over from cooking the pasta itself into the sauce, it will give the sauce a starchy viscosity. According to Italian habit, it is better to serve cheese separately - let everyone control how much to add to their plate.
1
For the stew, first prepare the sauté (sofrito). Dice the onion, carrot, and celery into small cubes. Mince the garlic. Cut the brisket into cubes similar to the vegetables.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Smoked pork belly: 100 g
2
Heat olive oil in a saucepan over high heat and fry the bacon until it releases its aroma into the oil and browns.
- Smoked pork belly: 100 g
3
Add onion, carrot, celery, garlic, and a pinch of salt.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Salt: to taste
4
Reduce the heat to medium and sauté everything together for about 15 minutes, stirring, until softened.
5
Cut the turkey into 2 cm cubes.
- Turkey fillet: 600 g
6
Add turkey, thyme, bay leaves, cinnamon, and nutmeg to the saucepan. Cook, stirring, for 10 minutes until the spices release their aromas.
- Turkey fillet: 600 g
- Thyme: 2 sprigs
- Bay leaf: 2 pieces
- Ground cinnamon: 1 teaspoon
- Nutmeg: to taste
7
Pour wine into the saucepan and let it evaporate.
- Dry white wine: 200 ml
8
Pour in milk, add broth, chopped tomatoes, and a pinch of salt and pepper. Simmer the stew for 2 hours on low heat until thickened, occasionally skimming off the fat from the surface.
- Milk: 500 ml
- Chicken broth: 700 ml
- Canned diced tomatoes: 800 g
- Salt: to taste
- Ground black pepper: to taste
9
At the end, salt and add chopped parsley leaves. The stew can be stored in the refrigerator for 3 days or frozen for future use.
- Salt: to taste
- Parsley: to taste
10
Boil 4 liters of salted water in a large saucepan over medium heat. In a separate saucepan, heat the stew over medium heat until it simmers. Cook the pasta in salted water for 3 minutes less than the package instructions (not al dente, but to a firmer consistency).
- Tagliatelle: 420 g
11
Use tongs to take the pasta and place it in the stew. Cook for 1-2 minutes, then add a little pasta cooking water to achieve the desired sauce consistency. Serve sprinkled with parmesan.
- Grated Parmesan cheese: to taste
