Recipe Database
Turkey Ragu with Fontina and Parmesan
Turkey Ragu with Fontina and Parmesan
Ingredients
Serves: 8

1 (16 ounce) package elbow macaroni
1 Tbl olive oil
1 sweet onion (such as SuperSweet Perdue Onions), diced
3 cloves, garlic minced
1 pound lean ground turkey
1 (14.5 ounce) can canned diced tomatoes with their juice
1 (14.5 ounce) can canned crushed tomatoes
2 Tbl dried parsley
1 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/4 tsp pepper
1 cup grated Fontina cheese
1/2 cup grated Parmesan cheese
3 Tbl grated Parmesan cheese

Instructions
"A hearty, cheesy pasta dish with ground turkey simmered in tomato sauce."

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the macaroni, and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes.
Drain well in a colander set in the sink.

Heat olive oil in a large skillet over medium-high heat.
Cook and stir onions until translucent and slightly brown, about 10 minutes.
Reduce heat to low and stir in garlic.
Cook for 1 minute, then add the ground turkey.
Cook and stir until the turkey is no longer pink.
Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper.
Simmer uncovered for 20 minutes.
Combine pasta with the tomato sauce in the skillet.
Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted.
Serve pasta in a large bowl with 3 Tbls of Parmesan cheese sprinkled on top.


Notes
These recipes performed by the Chef and the Fatman staff at Kinsey Family Farm in Gainseville, Georgia.
It is always a pleasure to do a show at Kinsey family Farm, the owners and the staff are doing a good business for the right reasons and it seems that they are having a good albeit busy time doing it.
Our Farm hands that day we had Kevin Jenkins with the microphone, chef Fred Genovese doing the cooking, Mike Stock running interference and taking pictures, chef Erik Holdo as a moderator and color commentator with Linda Genovese running our clock and the lovely Karen Jenkins on the sound board in her usual technical chair.
We also had as a guest Bob Sandage of the Wrecking Bar Brewpub here in Atlanta, Bob did a beer braised pork shoulder that was amazing and also brought along 3 of his brewed-in-house beers for us to sample.
Jill Caramella was also a guest, she is an independent public relations and marketing expert with "Crafted by Jill Caramella".