Penne with Turkey Tomato Ragu

By Marge Perry & David Bonom
A healthier version of a classic tomato meat ragu over pasta, this is made with lean ground turkey given smoky depth with just a little bacon


    • bacon
    • Carrot
    • celery stalk
    • Chopped fresh parsley
    • diced tomatoes
    • Dried basil
    • Extra Virgin Olive Oil
    • garlic
    • Grated parmesan cheese
    • ground black pepper
    • lean ground turkey
    • onion
    • penne pasta
    • tomato paste


    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions
    2. Heat the oil in a large nonstick skillet over medium heat. Add the chopped bacon and cook until crisp, 7-8 minutes. Stir in the turkey and basil