Brown Baggin' It (Day 4) - BGSK College Challenge :) **SO SLEEPY!

Hey thar folks! Seeing as I have to be at work ALL DAY tomorrow...well, today (July 14th) I'm going to do a late night post on my Day 4 in the week of Brown Baggin' it (a challenge brought to you by the awesome peeps over at BGSK College). I'm mad tired, but I had to do a post. This time it's LEFTOVERSSS :)


I worked for a good portion of the day after I indulged a bit in the sale going on at Wheatsville Co-op (Dr. Bronner's Castile Soaps for super cheap!!) But that's another story for another post :) Anywho, I came home after work and decided to do something with the ground turkey that was in the fridge. Hmm...ground meat, tomatoes, carrots, onions, tomato sauce - I'M THINKING RAGOUT!!! :D


Granted, it's not super traditional Lidia's Italy, Giada De Laurentiis or Emeril Lagasse. But it's pretty good! I had a huge bag of whole wheat penne rigate that I snagged from a friend in the pantry and some other pantry items that everyone has (everyone does have roasted red peppers and sun-dried tomatoes, right?) Anywho, here's the recipe...or something like a recipe. Bon Appétit ;)

Not-So-Traditional Ragout with Whole Wheat Penne Rigate
(serves a bunch of folks)


Olive Oil
2 1/2 to 3 Dry Cups Penne Rigate (I used whole wheat)
1 lb Ground Turkey (or ground meat of your choice)
1/2 to 3/4 Cup Chopped Carrots (to your liking...I needed veggieeessss!)
A scant 1/2 Cup Chopped Onion
1/2 Chopped Roasted Red Pepper
1 tsp Minced Garlic
1 1/2 to 2 Chopped Sun-Dried Tomatoes
Throw in a handful of chopped fresh tomato (totally optional. I just love tomatoes)
Splash of Dry White Wine or White Wine Vinegar
Splash of Milk
Italian Seasoning (or you can use the fresh stuff)
Salt and Pepper to taste, duh...
Tomato Paste and Water or Your favorite tomato/pasta sauce (I enjoy Francesco Rinaldi)


Okay, so this is a bit more to do than your simple PB&J. But keep in mind, this is technically left-over dinner. That being said LESSSSS DOOOO DISSSSS!!!! 


Bring a pot of water to a boil, adding olive oil and salt to prevent stickiness and promote taste. While your water is boiling, chop all of your veggies and set aside or you could do what I did and throw all of your veggies into the work bowl of a food processor (depending on the size of your food processor) and chop it up all small-like and then set aside. In a pan (medium saucepan, I guess) brown your turkey until mostly cooked through. Season to taste. 


**I didn't bother draining mine because it helps give liquid to the meat sauce...besides, it's mostly water that drains from turkey. 


Add your veggies to your meat, a little olive oil, your herbs, milk, wine/vinegar. Allow for this to simmer until your veggies are a bit tender. Add the tomato sauce and allow it to simmer for a bit longer. By now, your water should be at a rolling boil. Follow your package instructions for the pasta. (**A quick note: Whole wheat takes longer to cook through than plain pasta...even if you do want it al dente.) Allow your ragout to simmer some more until your veggies reach your desired tenderness. Once your pasta is done, drain and DO NOT RINSE!!! Rinsing pasta will get you beaten by an old Italian lady with a hot wooden spoon . The starch that is on the pasta allows for the sauce to stick making the dish all yummy and cohesive. Toss everything together and serve it up topped with shredded cheese--parm may be best--along with crusty bread and perhaps a salad (now kicking myself for not buying that cheese and 2 dollar baguette I was eyeing at Wheatsville!)

Enjoyyy! And as always...


Blessings,


Mirakol :)