Lemony Turkey Bolognese

Bring a large pot of water to a boil over high heat. Meanwhile, in a large, high-sided sauté pan, heat the butter over medium heat, swirling it once it's melted, until it starts to brown. Add the pancetta and cook, stirring occasionally, until it begins to crisp around the edges, about 4 minutes. (If using bacon, there will be more rendered fat; pour off all but 1 tablespoon or so.) Add the onions, garlic, oregano and pepper flakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Raise the heat to high and add the turkey. Cook, stirring often and breaking up the meat, until the meat is browned, about 5 minutes. Add the tomato paste and stir for about 1 minute. Add the wine and briskly simmer, scraping up any caramelized bits from the bottom of the pan. Reduce the heat, stir in the yogurt and lemon zest and gently simmer to meld the flavors, about 5 minutes. Check the seasonings (it should taste a little salty) and set aside. Meanwhile, season the boiling water generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until al dente, stirring occasionally. Drain the pasta, reserving about 1 cup of the cooking water, then pour the pasta on top of the Bolognese sauce. Drizzle with oil, add the cheese and toss to combine over medium heat. If the pasta looks dry, add some of the cooking water. Check the seasonings and serve with more cheese. Read more: http://www.oprah.com/food/Lemony-Turkey-Bolognese-Recipe#ixzz2i1NfsfYt