Jocelyn Delk Adams’ Lasagna Stew
4 tablespoons extra-virgin olive oil, divided, plus more as needed
1 pound ground chicken sausage, casings removed
1 pound ground turkey, preferably dark meat
1 medium yellow onion, diced
1 medium green bell pepper, seeded and diced
7 garlic cloves, minced or finely grated
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 cups chicken stock
¼ cup red wine
2 tablespoons Italian Seasoning (homemade or store-bought)
1 tablespoon granulated sugar, plus more to taste
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more to taste
8 lasagna noodles, or 7 ounces pappardelle, broken into ¾-inch-wide strips/pieces
Shredded mozzarella cheese, for serving
Grated Parmesan cheese, for serving
Ricotta cheese, for serving
Handful of fresh basil, chopped, for serving
Handful of chopped fresh flat-leaf parsley, for serving
Crushed red pepper flakes, for serving
1. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the sausage and turkey and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the meat to a bowl and slide to the side.
2. Add the remaining 1 tablespoon olive oil to the pot, followed by the onion and bell pepper, and cook, stirring, until the onion softens and becomes translucent, about 3 minutes. Add the garlic and cook until that bomb aroma fills the kitchen, about 30 seconds, then return the meat and any accumulated juices from the bowl to the pot.
3. Add the crushed tomatoes, tomato sauce, tomato paste, stock, wine, Italian seasoning, sugar, salt, and black pepper and stir to combine. Bring the mixture to a simmer, then lower the heat and simmer, stirring occasionally, until the stew thickens up a bit, about 25 minutes.
4. Meanwhile, bring a medium pot of water to a boil. Add enough salt so the water tastes like the sea, then cook the noodles until al dente according to the package instructions. Drain, toss with a drizzle of oil to prevent sticking, and set aside.
5. Taste the stew and season with more sugar, salt, and/or black pepper, if needed. Add the pasta to the stew and stir to combine. Ladle the stew into bowls and top with the mozzarella, Parmesan, ricotta, basil, parsley, and red pepper flakes. Serve hot and get at it.