EASY TURKEY RAGU
A bit lighter than a classic bolognese, this Easy Turkey Ragu recipe comes together in under an hour and is plenty flavorful! My secret to making it work: turkey bacon!
Provided by Nick
Categories Entree
Time 55m
Yield Serves 6.
Number Of Ingredients 14
Steps:
- In a large pot or dutch oven, add 1 tablespoon olive oil over medium heat and chopped turkey bacon. Allow to cook, stirring regularly, for 6-8 minutes until bacon crisps up nicely.
- Add onions, celery, carrots, garlic, thyme, salt, and pepper to the pot and continue to cook to allow veggies to soften, maybe another 3-4 minutes. Then remove the mixture from the pot.
- Add 1 tablespoon of olive oil to the pot as it will probably be pretty dry and add ground turkey. Cook, breaking up turkey as it cooks, until turkey is completely cooked through, about 6 minutes. Add red wine to deglaze pan and scrape up any bits.
- Stir in turkey bacon/veggie mixture and add marinara sauce. Stir to combine.
- Bring mixture to a slight simmer, turn heat down to low, and simmer ragu for about 8-10 minutes. Taste and season with salt and pepper to your liking.
- Serve ragu over cooked spaghetti and garnished with fresh basil.
- Leftover turkey ragu will store well in the fridge for 5 days or you can freeze it in an airtight container for 4-6 months. Thaw on the stovetop in a pot with a little water.
Nutrition Facts : Calories 581, Carbohydrate 67g, Protein 37g, Fat 18g
PENNE WITH TURKEY RAGU
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
- Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams
TURKEY RAGù
Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams
TURKEY RAGù
A rich and comforting pasta sauce that the whole family will enjoy. Perfect for warming up those winter months.
Provided by Matt Cooks
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
- Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
- Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn't pink anymore. Don't let anything catch on the bottom of the pan.
- Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
- Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It's ready once the sauce has thickened and/or reached the desired consistency.
TURKEY RAGù WITH PASTA
Categories Pasta Tomato turkey Low Fat Kid-Friendly Back to School Gourmet Small Plates
Yield Serves 6 as a main course
Number Of Ingredients 16
Steps:
- Finely chop onion, carrots, celery, and bell pepper. Mince garlic.
- In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes. Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes. Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes. Season sauce with salt and pepper and keep warm, covered. Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat.
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente. Drain pasta in a colander and in a serving bowl toss pasta with sauce.
TURKEY RAGU WITH FONTINA AND PARMESAN
I love hearty, cheesy pasta dishes like meat sauce and lasagna, but it's impossible to keep to a diet when eating such meals! I put this together one night to attempt a healthy version of a traditional ragu. It is surprisingly tasty and lends itself to modifications for personalization of taste.
Provided by Jessica
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 49.8 g, Cholesterol 63.5 mg, Fat 13.2 g, Fiber 3.6 g, Protein 26 g, SaturatedFat 5.3 g, Sodium 687.4 mg, Sugar 5.4 g
SLOW COOKER HEARTY TURKEY RAGU
Flavorful and economical, turkey thighs slow cooked with vegetables and tomato sauce create a delicious ragu to serve with chunky pasta shapes like rigatoni or penne. This recipe makes plenty of sauce, so freeze batches in small containers for quick and easy weeknight suppers.
Provided by Debra D.
Categories European
Time 9h
Yield 1 1/2 Cups, 11 serving(s)
Number Of Ingredients 13
Steps:
- Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
- Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
- Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.
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