Creamy ragu pasta bake

I'm doing this from my phone so I'm sorry for any extra typos 😁 

Ok so what I start with is different every time. This time I used:

1 organic carrot

2 stalks organic celery

1 orange bell pepper

1 medium red onion

Small chili

Entire carton of organic crimini mushrooms (I sliced them thinly

5 cloves of garlic 

2 tablespoons dried oregano 

1 tbs olive oil 

1.5 lb ground turkey

1 6 oz can of tomato paste

Two 28 oz cans crushed tomatoes

Stock cube

1 cup heavy cream

2 cups freshly grated parmigano reggiano 

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Ok so first I browned the turkey meat. While that was happening I finely chopped all the veggies and sliced the mushrooms and garlic.

Drain turkey at set to the side.

Using the same pan I heat up the olive oil to a med-low heat and add the carrots, celery, and onions. Once those start to soften I added the garlic and mushrooms. You don't want to brown the veggies just soften. 

Then add the tomato paste and oregano cook for about a minute. Add crushed tomatoes, stock cube, and ground turkey. Turn heat up to medium high and cook for about 3 minutes (cover or you'll be covered in tomato sauce)

Reduce heat to medium low again and simmer for about 30 minutes. Then add heavy cream.

Use any pasta you like I use what was in the cupboard quinoa penne with ridges. If it say cook ten minutes cook it only eight minutes . 

Combine pasta and sauce, pour in an oven safe dish cover with cheese an bake at 400 for 20 minutes. 

You can used premade sauce or add whatever you want to your sauce. I literally used what we had at the house. For the bread I bought a loaf of French bread sliced and brushed with olive oil. Bake at 400 until golden then rub immediately with a clove of garlic. Have fun and eat well!

                      Fin Frands