- 3 tbsp. extra-virgin olive oil, divided
- 1/2 lb. ground turkey
- 1 small carrot, diced
- 1 rib celery, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 1 28-oz. can whole tomatoes, with juice
- 2 bay leaves
- 10 oz. pappardelle
- 1/4 c. fresh basil, plus more for garnish
- 1 tbsp. balsamic vinegar
- Freshly grated Parmesan, for serving
- In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
- Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
- Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
- Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
- Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.