welcome to deronda here today i'm going to show you how to make this ragu penne dish we're using
penne pasta shells we're going to need a pound of these cooked according to package directions one
cup of chicken broth two large onions that we're thinly going to slice three tablespoons of olive
oil one tablespoon of dried oregano one pinch of crushed red chili flakes one pound of ground
turkey if you want to substitute this for sirloin or ground pork you be my guest two pounds of fresh
roma tomatoes two minced cloves of garlic which is about one tablespoon or a little more one
six ounce can of tomato paste make sure it says tomato paste and not sauce one fourth of a cup
of freshly chopped parsley and one cup of grated parmesan cheese and more for the topping if you
wish in a large dutch oven over medium high heat we're going to add a tablespoon of our olive oil
along with our ground turkey meat add a little salt to flavor your turkey along with some fresh
grated pepper cook until you can no longer see the pink on your turkey meat
or if you're using sirloin or ground beef just cook it until you can no longer see the pink it
won't take long continue stirring no longer pink meat and then we're going to add this
over here to a dish here in the back for the onions we're taking a serrated knife
i'm removing the end off i'm removing the stem end off remove a couple of layers here from the onion
just going to peel them back like this you just want to get all the brown off
cut this onion in half with a mandolin or you can use a knife we're going to start making
super thin slices of our onion and also use a protective guard here with your mandolin
and see those lovely little slices down here that's what you're looking for really super
thin onions you're gonna slice both of your onions very thin now that you've got your onions thinly
sliced like this we're coming back in with those roma tomatoes we're going to cut them in quarters
and you want to remove the end off there i love using a serrated knife you see those little
teeth on there that'll make all the difference in the world when you're baking and cooking
and then we're going to cut this one in half cut them into like bite size
pieces they don't have to be perfect in size
you're going to do this to all your roma tomatoes on my last tomato and doesn't that
look absolutely fantastic now we're gonna first start sauteing our onions to our dutch oven over
medium heat i'm adding the remaining olive oil and all those thinly slices and onions we're going to
cook this for anywhere from 8 to 10 minutes until we get a lovely little caramelization
on our onions here now that we've got this lovely golden on our onions we're gonna add our tomatoes
and we're gonna cook this down for about five minutes and again i'm on medium heat just toss
it around if you want you can add a little pepper at this point you may add a little salt too but
i'm cutting back on the sodium because i'm going to salt the water we're going to cook our pasta in
the tomatoes have been cooking down for about five minutes and now i'm gonna add that minced garlic
and continue stirring and cooking for an additional five minutes my water has come
to a roaring boil anyone got away from me i'm going to add my pasta at this point you can add
a little salt for flavoring but i think there's a lot of flavoring in our salsa so i do not add salt
to my boiling water stir this and you're going to cook it according to package directions mine costs
for 10 minutes to set your timer back to our sauce we're going to add the oregano those crushed red
chili flakes but a lovely little toss and let this cook for one minute add that tomato paste
add the whole entire can it's going to give fabulous flavor and it's going to thicken
your sauce here a tad bit work it in until it dissolves into your sauce also you want to
add the chicken broth and once your tomato paste dissolves we're going to add back that turkey meat
this smells so good if you could be here in my kitchen and smell how yummy all this is after
five minutes we're going to add back in our meat and that meat's going to start absorbing all these
fabulous flavors now my pasta i stir every once in a while you don't want it sticking
to your pan oh my gosh this is gonna be fabulous turn down our heat to simmer simmer this for
about five minutes i'm gonna taste my sauce make sure it doesn't need any salt or pepper
fantastic i'm going to add just a wee bit more salt i'm using the pink himalayan salt
and we'll just stir this in now our pasta is almost finished cooking that looks absolutely
perfect now i have a trick to keep your pasta from cooking any further and that is you add a cup
of very cold water it will stop your pasta from cooking we'll transport it over here to our sauce
just like this you want to save a little bit of your pasta water just in case your pasta gets a
little too dry keep adding and keep stirring i've got all my pasta present and my sauce and remember
that fresh parsley we chop i'm adding that and we're going to give it a lovely little tossing
and you're talking about a delicious fresh meal and the great thing about this is when you put
it in your refrigerator and eat it the next day the pasta is going to continue absorbing
the flavors the onions the tomatoes the garlic oh it's gonna be delicious gonna add a little bit of
that fresh parmesan cheese and give this a lovely little tossing and look how that
mix in just perfectly let's see what it's going to be like oh look at that turkey meat
that pasta mmm and the cheese and look at those little slivers of onions that's going to make
it so fantastic i like to add just a little bit more parmesan to the top and it is a few little
sprinkles i'm going to give it a try right here tomatoes parmesan cheese we're going to try it wow
look perfect so delicious mmm the garlic's coming through wow
i love those little slivers of onions and that parmesan cheese you all this is a delicious
ragu penne dish perfect for any lunch dinner and leftovers to say the least you're not going to be
disappointed with this penne ragu dish i'm deronda with foods 101 give me thumbs up leave me a
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much it makes thanks a million for watching y'all stay safe and i'll catch you lovely people later
you