1 lb ground turkey
1/4 large onion, chopped
1 cup jar tomato, 1/2 to 1 cup water, 1/4 cup red wine
1 carrot & 1 celery stalk, chopped
1/4 cup olive oil, salt & pepper to taste
1 lb pappardelle pasta
Heat the oil on medium in a pan and add chopped onion. Cook until translucent, which is about 5 minutes, with frequent stirring.
1
Add chopped carrots and celery, and cook for about 5 minutes, until the veggies are tender. Make sure to mix frequently, so the veggies don't stick to the bottom of the pan and burn.
2
Add ground turkey to the vegetables and mix well. I typically add salt & pepper to taste at this time. Cook the turkey until it is heated, about 2-3 minutes. Make sure to break all the lumps with a wooden spoon so that meat is cooked from all sides.
3
Add 1 cup of jarred tomato sauce and 1/2 cup of water (here, you can add the water from cooking pasta). Mix everything well and reduce the heat to low. If you are ok with using wine for cooking, go for it. But if you do not want to use wine for any reason, you can skip this step. Add 1/4 cup red wine and mix well.
4
In the meantime, cook the pasta per the package directions in boiling salted water. Do not overcook it, so make sure the pasta is cooked al dente (firm to the bite).
5
Serve the sauce over pasta and sprinkle some parmesan cheese on top.
6