Turkey Ragu

• 2 ounces pancetta, diced
• 3 tablespoons extra virgin olive oil
• 1 carrot, chopped small
• 1 small celery stalk, chopped
• 1/2 onion, peeled and chopped
• 2 garlic cloves, finely chopped
• 1 bay leaf
• 1 pound ground dark-meat turkey
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon black pepper
• 13 cup red wine
• 1-14 1/2-ounce can crushed tomatoes
• 2 tablespoons unsalted butter
• 1 pound pasta, cooked
• Fresh ricotta

1. Heat a large skillet over medium-high heat.
2. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes.
3. Transfer with a slotted spoon to a paper towel-lined plate.
4. Add the oil to the skillet.
5. Stir in the carrot, celery, onion, garlic and bay leaf.
6. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes.
7. Scrape the mixture onto a plate.
8. Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes.
9. Return pancetta and vegetables to the pan.
10. Season with salt and pepper.
11. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated.
12. Add the crushed tomatoes.
13. Reduce heat to medium-low and simmer for 10 minutes.
14. Stir in the butter until melted.
15. Taste and adjust seasonings, if necessary.
16. Serve over pasta, topped with a dollop of ricotta.

pancetta, extra virgin olive oil, carrot, celery stalk, onion, garlic, bay leaf, turkey, coarse kosher salt, black pepper, red wine, tomatoes, unsalted butter, pasta, fresh ricotta

Taken from cooking.nytimes.com/recipes/1013593 (may not work)