Turkey Ragu

• 3 Tablespoons Olive Oil
• 1/2 cups Onion, finely chopped
• 1 stalk Celery Finely Chopped
• 1 whole Carrot, Finely Chopped
• 1 clove Garlic, Minced
• 1 pound Ground Turkey
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1/2 cups Milk
• 1 teaspoon Italian Seasonings
• Kosher Salt And Ground Black Pepper
• 12 ounces, weight Wheat Fettuccine Or Your Favorite Pasta
• 1/2 cups Freshly Grated Parmesan Cheese

1. 1.
2. Heat the olive oil in a large saucepan over medium-high heat.
3. Add the chopped vegetables and garlic, cook, stirring until softened and golden, 3 to 5 minutes.
4. 2.
5. Add the turkey, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
6. Add the tomatoes, milk, 1/2 to 1 cup of water and 1/2 teaspoon salt.
7. Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes.
8. Season the sauce to your taste with salt, pepper, and Italian seasonings.
9. 3.
10. Meanwhile, bring a large pot of salted water to a boil and cook the pasta as the label directs.
11. Drain the pasta, then toss with half of the ragu (about 3 cups).
12. Top with parmesan cheese.
13. Refrigerate or freeze any leftover ragu for later use.
14. It will last in the freezer for 1 month.

olive oil, onion, celery, carrot, clove garlic, ground turkey, tomatoes, milk, italian seasonings, kosher salt, favorite pasta, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/turkey-ragu/ (may not work)