Rigatoni with a rich turkey ragù, slowly simmered with finely chopped carrot, celery, onion, crushed tomatoes, and whole milk. Browning the turkey and patiently reducing the sauce give it deep flavor and a thick consistency that clings to the pasta.
Unavailable
Per Serving
Unavailable
Total
105 min
Prep
15 min
Cook
90 min
Difficulty
hard
Servings
100%
100%
Crushed tomatoes · 28 Ounce
DeLallo® San Marzano Style Crushed Italian Tomatoes (opens in a new tab)
Sale
100%
75%
50%
25%
Yellow onion, peeled and finely chopped · 1 Each
Simple Truth Organic® Yellow Onion 2 lb Bag (opens in a new tab)
19%
10%
Olive oil · 3 Tablespoon
Graza Sizzle Extra Virgin Olive Cooking Oil Glass 25.4 oz (opens in a new tab)
Sale
6%
Fine sea salt · 4 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz (opens in a new tab)
4%
3%
Water · 4 Quart
Tap water
0%
Cutting Board
Colander
Chef’s knife
Measuring cups and spoons
Wooden spoon
Heatproof measuring cup
Instant-read food thermometerCutting BoardChef’s knifeWash your hands and clean the preparation surface. Rinse the carrot, celery, and onion under running water, remove damaged areas, and dry before peeling and trimming. Finely chop the vegetables into pieces approximately 1/8 inch across so they soften into the ragù.
Measuring cups and spoonsWooden spoonHeat the olive oil in the wide heavy pot over medium heat. Add the carrot, celery, and onion. Cook for 8–10 minutes, stirring frequently, until softened and beginning to turn golden at the edges.
Wooden spoonIncrease the heat to medium-high and push the vegetables toward the edges. Add the turkey in a broad layer across the center. Leave it undisturbed for 3 minutes, then break it into small crumbles and stir it together with the vegetables. Continue cooking for 7–9 minutes, until released moisture has evaporated and the turkey has browned patches. Reduce the heat slightly if the vegetables begin to scorch. Wash your hands after handling the raw turkey.
Keep raw turkey separate from ready-to-eat food; wash hands and clean utensils and surfaces after contact.
Measuring cups and spoonsWooden spoonReduce the heat to medium. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Gradually pour in the milk, scraping up the browned residue from the bottom of the pot. Simmer gently for 3–5 minutes, until the milk has reduced slightly.
Measuring cups and spoonsWooden spoonStir in the crushed tomatoes, the 1 teaspoon salt allocated to the ragù, and the black pepper. Bring to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 60–75 minutes, stirring every 10–15 minutes and scraping along the bottom. Maintain occasional small bubbles rather than a rolling boil. Uncover for the final 15–20 minutes to thicken. The finished ragù should be cohesive, with no watery ring around the edges; a spoon drawn through it should leave a trail that closes slowly. If it thickens early, cover fully and lower the heat for the remaining simmering time.
Measuring cups and spoonsWooden spoonAbout 25 minutes before the ragù is finished, bring the 4 quarts water to a boil in the pasta pot. Add the remaining 3 teaspoons salt. When the ragù is nearly ready, add the rigatoni and cook separately according to the package timing, tasting near the end. Stop when the pasta is al dente: tender outside with a slight firmness at the center.
ColanderWooden spoonHeatproof measuring cupInstant-read food thermometerStir the finished ragù thoroughly and check in several places with a clean instant-read thermometer; it must reach at least 165°F. Keep it over low heat while the pasta finishes. Before draining the rigatoni, reserve 1/2 cup of its cooking water in the heatproof measuring cup. Drain without rinsing.
Verify that the turkey reaches 165°F with a clean thermometer; browning alone does not confirm doneness.
Drain the hot pasta water carefully to avoid scalds.
Wooden spoonHeatproof measuring cupAdd the rigatoni and 1/4 cup of the reserved pasta water to the ragù. Stir gently over medium-low heat for about 1 minute, until the sauce coats the pasta and settles into its ridges. If the mixture is too stiff to toss easily, add the remaining 1/4 cup reserved pasta water and stir briefly. Otherwise, discard the unused water. Divide all the pasta and ragù evenly among four portions and serve promptly.
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