Buttermilk Bucatini with Turkey Ragu & Herb Breadcrumbs

Ingredients

  • 2 cups cubed stagnant peasant-style bread

  • ½ cup carefully sliced combined herbs (such as parsley, sage, rosemary, and thyme)

  • 2 tablespoon. butter, melted

  • Salt and pepper

  • 3 tablespoon. olive oil

  • 2 little ribs celery with leafy tops, carefully sliced

  • 1 medium onion, carefully sliced

  • 4 cloves garlic, carefully sliced

  • 1 big bay leaf

  • 1 pound. ground turkey, white and dark meat integrated

  • ½ cup white whitewine

  • 1 ½ cups turkey or chicken stock

  • 2 ½ cups buttermilk

  • 1 pound. bucatini pasta

  • 1 cup grated Parmigiano-Reggiano

Directions

  • Step 1

    Preheat the oven to 350°.

  • Step 2

    In a food processor, pulse the bread into coarse crumbs. In a bowl, toss the crumbs with the herbs and butter; season with salt and pepper. Spread the crumbs out on a rimmed baking sheet and bake, stirring when, till golden and crispy, about 15 minutes.

  • Step 3

    Bring a big pot of water to a boil for the pasta.

  • Step 4

    In a big skillet, heat the oil, about 3