Pasta with Turkey Mushroom Ragout

Ingredients

• 350 g Pappardelle
• 450 g turkey breast fillet
• 150 g turkey liver
• 20 g dried porcini mushrooms
• 1 onion
• 2 tbsp olive oil
• 2 Garlic cloves
• 150 ml red wine
• 250 ml vegetable broth
• 1 tbsp Tomato Paste
• 3 tbsp heavy cream
• 2 tbsp crème fraîche
• 1 rosemary sprig
• 1 tsp red wine vinegar
• Salt
• pepper (ground)
• rosemary sprig (for garnish)

Instructions

1. 1.

   Wash and pat dry the turkey breast and liver, then slice both into thin strips.

2. 2.

   Rinse the mushrooms with boiling water and let them soak briefly. Drain, reserving the soaking liquid. Squeeze out excess moisture from the mushrooms and chop finely.

3. 3.

   Peel and finely chop the onion. Heat oil in a pot, brown the turkey pieces with the liver. Add onion and mushrooms, peel garlic cloves, squeeze them into the pot, and sauté everything for about 3 minutes. Then pour in wine, broth, and 100 ml of mushroom soaking liquid. Stir in tomato paste, cream, crème fraiche, and the rosemary sprig; let simmer for about 8 minutes. Season with vinegar, salt, and pepper to taste.

4. 4.

   Meanwhile cook the pasta in salted boiling water until al dente. Drain and mix with the ragout, then serve on plates. Garnish with rosemary as desired.