3TBSPfresh thyme, finely chopped (keep 1 tbsp. for garnish)
1lb.ground turkey
1large sweet onion, finely chopped
3clovesgarlic, pressed
Salt and pepper
1 6oz.can tomato paste
2cupsstock
1lb.penne ziti pasta, I use DeLallo
2TBSPbutter, melted
Freshly grated Parmesan Cheese
Instructions
In a large skillet, heat the oil and add the bacon, cooking until the fat melts, about 3 minutes. Add the mushrooms and 2 tbsp. of thyme, stirring until the mushrooms are brown, about 5 more minutes. Add the onion and cook another 5 minutes. Lastly, add the ground turkey to the skillet with garlic, breaking the meat into tiny pieces as it cooks. Cook for about 5 minutes until the meat is done.
Add the tomato paste and stir for about 1 minute. Stir in the stock and bring to a boil; simmer on low while the pasta cooks.
Meanwhile, cook the pasta according to package directions, minus 1-2 minutes, cooking it al dente. Drain and place the pasta in a large bowl, adding the melted butter.
Pour the bacon and mushroom ragu sauce over the pasta. Sprinkle with cheese and fresh thyme; serve.