Turkey Bolognese with Garlic Bread and a Bitter Greens Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Turkey Bolognese over Rigatoni

1. Finely dice the yellow onion, 2 carrots, and 2 celery stalks, and mince 4 garlic cloves. 8 min
2. Finely grate 2 ounces of Parmigiano-Reggiano and set aside, with extra for serving. 3 min
3. Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. 2 min
4. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. 8 min
5. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
6. Timing-sensitive step. Push the vegetables to the side, raise heat to medium-high, add the 1½ pounds ground turkey, and cook, breaking it up with a spoon, until no pink remains, about 6 minutes. 6 min
7. Timing-sensitive step. Stir in 3 tablespoons tomato paste and cook 2 minutes until it darkens slightly, then pour in ½ cup dry white wine and scrape up any browned bits; cook until the wine is nearly evaporated, about 3 minutes. 5 min
8. Add the 28-ounce can of crushed San Marzano tomatoes, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon red pepper flakes (optional), 1½ teaspoons kosher salt, and ½ teaspoon black pepper; stir to combine. 2 min
9. Reduce heat to low and simmer uncovered, stirring occasionally, for 25 minutes until the sauce thickens and the flavors meld; meanwhile bring a large pot of salted water to a boil for the pasta. 25 min
10. Cook 12 ounces rigatoni in the boiling salted water according to package directions until al dente, then reserve ½ cup pasta water before draining. 12 min
11. Stir ¼ cup whole milk into the bolognese and simmer 2 more minutes, then add the drained rigatoni and toss to coat, loosening with reserved pasta water as needed. 3 min
12. Divide among four bowls and finish each with the grated Parmigiano-Reggiano and a drizzle of olive oil if desired. 2 min

Crispy Garlic Breadside

1. Preheat the oven to 400°F. 10 min
2. Mince or press 3 garlic cloves and finely chop 2 tablespoons flat-leaf parsley. 4 min
3. In a small bowl, mash together 4 tablespoons softened unsalted butter, the minced garlic, chopped parsley, and ¼ teaspoon kosher salt until fully combined. 3 min
4. Spread the garlic butter evenly over the cut sides of the halved baguette and, if using, top with 1 ounce finely grated Parmigiano-Reggiano. 2 min
5. Place the prepared baguette halves cut-side up on a baking sheet and bake at 400°F for 10–12 minutes until the edges are golden and crisp. 12 min
6. Cut the baked garlic bread into serving portions and bring to the table immediately.

Bitter Greens Salad with Lemon Vinaigrettebase

1. Core and tear 1 head of radicchio into bite-size pieces and slice 2 endives crosswise into ½-inch ribbons. 5 min
2. Zest and juice 1 lemon, then whisk together the lemon juice, lemon zest, 1 teaspoon Dijon mustard, ½ teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl; drizzle in 3 tablespoons extra-virgin olive oil while whisking until emulsified. 5 min
3. Use a vegetable peeler to shave 1 ounce of Parmigiano-Reggiano into thin curls. 2 min
4. Combine the radicchio, endive, and 2 ounces arugula in a large bowl, drizzle with the lemon vinaigrette, and toss gently to coat. 2 min
5. Top the salad with the shaved Parmigiano-Reggiano and serve immediately.