November 25, 2014  |  By  | 

First Course Pasta with Turkey Bolognese 1/2 lb. pancetta, finely diced 1/4 cup finely chopped carrot 1/4 cup finely chopped yellow onion 1/4 cup finely chopped celery 4 medium cloves garlic, minced 1-1/2 tsp. fennel seed, lightly crushed 1/4 to 1/2 tsp. crushed red pepper flakes One 28-oz. can diced tomatoes with juice 1 cup dry white wine 1 cup homemade turkey broth or lower-salt canned chicken broth 1 cup whole milk 1/2 cup packed flat-leaf parsley 2 dried bay leaves Kosher salt 4 cups medium-diced roast turkey 1 lb. dried rigatoni or penne (or another sturdy pasta shape) Heat a wide, heavy-duty 6- to 8-quart pot over medium heat. Add the pancetta and cook until its fat begins to render, 2 to 3 minutes. Add the carrot, onion, celery, and garlic and cook until the vegetables begin to brown, 4 to 6 minutes. Stir in the fennel seed and pepper flakes. Add the tomatoes and white wine. Boil for 2 to 3 minutes, then add the broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. (Under season, as the sauce will reduce and concentrate the salt.) Lower the heat to medium low and simmer until reduced by about one-third, 30 to 40 minutes. Add the turkey, raise the heat to medium, and bring to a boil. Reduce the heat to medium low and simmer until the flavors are fully developed and the sauce is thick and rich, 10 to 15 minutes. Discard the bay leaves and season to taste with salt. Cook the pasta in boiling salted water according to package directions; drain. Toss the pasta with the Bolognese and serve . Pumpkin Soup with Sage and Gruyere Croutons 2 Tbs. unsalted butter 1 medium yellow onion, sliced 6 cups 1-inch-diced peeled, seeded pumpkin 2 medium cloves garlic, sliced 1/2 cup dry white wine 8 medium fresh sage leaves 4 to 6 cups lower-salt chicken broth 2-1/4 cups packed grated Gruyere Kosher salt and freshly ground black pepper 6 slices rustic bread (each about 6x2 inches and 1/2 inch thick) 1 tsp. minced fresh sage Melt the butter in a heavy-duty 4- to 5-quart pot over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the pumpkin and garlic and cook, stirring, 1 minute more. Add the wine and the sage leaves and cooks, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes. Add 1/4 cup of the Gruyere and using a handheld or standard blender, purée the soup (in batches, if necessary). Season to taste with salt and pepper. Return to a gentle simmer, stirring constantly and adding more broth as necessary to achieve a thin soup with the consistency of heavy cream. Position a rack about 6 inches from the broiler and heat the broiler on high. Arrange the bread on a baking sheet. Toast under the broiler, 1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly, about 2 minutes. Ladle the soup into warm bowls and serve with the croutons.

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