- 1 tablespoon olive oil
- 4 slices smoky, meaty bacon, diced
- 1 pound leftover turkey, chopped
- 1 teaspoon (about 1/3 palmful) each ground coriander, ground cumin and dried oregano, preferably Mexican
- 1 onion, chopped
- 2 jalapeno chiles, chopped
- 4 cloves garlic, chopped
- Salt and pepper
- 1/2 cup lager beer or white wine
- 2 tablespoons Worcestershire sauce
- 1 can (28 oz.) fire-roasted tomatoes or crushed tomatoes
- 1 pound spaghetti
- Grated or finely shredded sharp cheddar
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.