Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil for the pasta.

  • Heat a large cast-iron or other heavy skillet over medium-high. Add the oil, one turn of the pan, then add the bacon. Cook, stirring often, until crispy at the edges, 3 to 5 minutes. Add the turkey; season with the coriander, cumin and oregano. Stir until the meat is crispy at the edges, about 3 minutes. Add the onion, jalapenos and garlic; season with salt and pepper. Cook, stirring often, until the onion softens, 7 to 8 minutes. Add the beer and Worcestershire sauce. Cook, stirring constantly, until the liquid is absorbed, about 1 minute. Add the tomatoes, reduce the heat to medium and simmer the ragu, stirring occasionally, until the flavors meld, about 15 minutes.

  • Salt the boiling water, add the pasta and cook to al dente. Scoop out a half a mug of the starchy cooking water and add to the ragu. Drain the pasta and mix into the ragu. Top with the cheese.