Ingredients
3 tbsp. extra-virgin olive oil, divided
1/2 lb. ground turkey
1 small carrot, diced
1 rib celery, diced
1 small onion, diced
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 28-oz. can whole tomatoes, with juice
2 bay leaves
10 oz. pappardelle
1/4 c. fresh basil, plus more for garnish
1 tbsp. balsamic vinegar
freshly grated Parmesan, for serving
Preparation
Step 1In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.Step 2Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.Step 3Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.Step 4Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.Step 5Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.
