Turkey Neck Bone Ragout with Paradelle | Just Eats with Chef JJ
- Recipe Yield: 6

Source: Powerhouse Productions / other
Turkey Neck Bone Ragout with Paradelle Courtesy of Chef JJ Johnson
Ingredients
- 5 pounds turkey necks
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
- 2 sprigs sage
- 1 small red onion, peeled small diced
- 2 cloves garlic, finely chopped
- 1 small carrot, peeled and coarsely grated
- 1 celery stalk, coarsely grated
- 1 cup Chianti, or other dry red wine
- 1, 28-ounce can peeled whole cherry or plum tomatoes
- 1 pound pappardelle
- 3 tablespoons butter
- 1 tablespoon finely grated orange zest
- 1⁄2 cup freshly grated Parmigiano-Reggiano
Instructions
- Season the turkey necks with salt and pepper to taste, set aside. Set a Dutch oven over medium-high heat and add the olive oil. When the oil is hot, add the turkey necks. Sear the turkey until the necks are well browned on all sides, about 6-7 minutes. Add the rosemary and sage sprigs, onion, garlic, carrot and celery and cook. Reduce the heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add the red wine and continue to simmer until the liquid has reduced by half, about 15 minutes. Add the tomatoes and their juices and reduce the heat to low, cover with a lid and simmer, for 3 to 3 1⁄2 hours.
- Place a large pot of lightly salted water over high heat and bring to a boil. Remove the Dutch oven from the heat and take the turkey necks out of the pan. Set the necks aside on a platter or sheet pan to cool, and when cool enough to handle, shred the meat off the bones and discard the skins, neck bones, cartilage and veins. Return the meat to the Dutch oven. Discard the herb stems. Loosely cover the pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1⁄2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to the Dutch oven and add butter and 1⁄4 cup Parmigiano- Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.