Tagliatelle al Ragu

Tagliatelle al Ragu is a traditional Italian pasta dish that features wide, flat noodles smothered in a rich and hearty meat sauce. This healthier version uses lean ground turkey and plenty of vegetables, making it a balanced yet indulgent meal.

Ingredients

• Tagliatelle - 160 grams
• Lean ground turkey - 200 grams
• Olive oil - 1 tablespoon
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)
• Fresh basil - a few leaves for garnish (optional)

Steps

1. In a large pot, bring salted water to a boil and cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Increase the heat to medium-high and add the ground turkey, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
5. Stir in the canned diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
6. Once the sauce has thickened, combine it with the cooked tagliatelle in the skillet, tossing to coat the pasta evenly.
7. Serve hot, topped with grated Parmesan cheese and fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from lean turkey for muscle repair and growth.
• Rich in vitamins and minerals from vegetables like carrots and celery.

Tags