Pasta Ragu

Happy “Cheers It’s Friday” and yes, it is still winter in most parts of the United States.  Yesterday Atlanta got another taste of snow, thank goodness only a dusting and no ice this time…business as usual.  Since winter is still around, I have decided to “embrace it” at least with a comforting pasta and a winter worthy wine.  The wine is a 2008 Incognito Red, a Rhone blend of 21% Syrah, 18% Carignan, 18% Cinsault, 13% Tanat, 11% Souzo, 10% Cabernet Franc, 6% Mouvedre, 37 Petite Sirah – $20.  The pasta ragu is adapted from Food & Wine Magazine, October 2010.  Cheers to winter comfort fare and Friday!

Pasta Ragu
adapted from Food & Wine Magazine October 2010

1/4 cup plus 1 tablespoon extra virgin olive oil
2 medium carrots, finely diced
1 medium celery rib, finely diced
1 medium white onion, finely diced
2 garlic cloves, minced
4 oz. uncured apple wood smoked bacon, cut into small diced pieces
1 lb. ground turkey (from dark meat)
1/4 cup tomato paste
1/4 lb. baked ham, thickly cut and diced
1 cup milk
1 cup dry white wine
1 cup water
salt & pepper
1 lb. campanelle shaped pasta
freshly grated Midnight Moon (aged goat cheese from Cypress Grove Creamline) or pecorino

1.  In a large cast iron Le Creuset style pot, heat olive oil over medium high heat and add the bacon and saute until just starting to brown and turn crisp.  Turn heat down to medium heat and add carrots, celery, onion, and garlic.  Saute until soft, but not brown about 8-10 minutes.
2.  Add the ground turkey and brown over medium to medium high heat until no longer pink.  Stir in the tomato paste and cook over low heat about 10 minutes.
3.  Add the diced ham, milk, white wine and water.  Simmer over low heat for 1 hour 15 minutes.  Stirring  occasionally.  Season with salt and pepper to taste.
4.  Cook pasta according to directions on box, drain and add to ragu sauce.  Serve with grated cheese.

I served in Le Creuset mini cocottees, the perfect portion size!