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
QUICK LINGUINE WITH TURKEY RAGU FOR TWO
This lovely meal for two is done in about 30 minutes. It tastes decadent but is pretty healthy! While you may certainly combine the cooked linguine with the sauce, I prefer to serve the sauce on top of the linguine.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in a heavy skillet over medium heat. Remove turkey links from their casings. Cook and stir turkey in the hot skillet, breaking it up into crumbles. Continue cooking until browned, about 7 minutes.
- Add drained tomatoes and garlic. Reduce heat and simmer until tomatoes are broken down, about 10 minutes. Mix in reserved tomato liquid, Parmesan cheese, and cream. Add spinach. Drain linguine, reserving 1/4 cup pasta water. Add pasta water to the sauce if needed. Cook and stir until spinach is wilted down, 3 to 5 minutes. Season with salt and pepper.
- Serve sauce on top of the drained linguine.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.7 g, Cholesterol 114.8 mg, Fat 24.5 g, Fiber 3.7 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 1509.6 mg, Sugar 6.9 g
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
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
TAGLIARDI CON RAGU BOLOGNESE
I made this last night for dinner from In Touch mag. It is from a New York City restaurant "Cipriani". Bolognese Meat Sauce A ragù is a meat sauce that is usually made with beef or veal, but can also be made from chicken, duckling, turkey, rabbit, or lamb. Traditionally ragù was made only at home, and every self-respecting Italian housewife would start cooking her ragù early in the morning and let it cook very slowly for at least 4 hours. Naples is particularly famous for its ragù. It is very rare to find a restaurant that serves a good ragù. The ragù takes a long time to make, but it should be eaten within a few hours. Unfortunately many restaurants like to keep their ragù on band for days at a time. Ragù - sometimes called Bolognese Sauce - is good with any pasta, but I think fusilli are best.
Provided by Kit..ty Of Canada
Categories Sauces
Time 4h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 15
Steps:
- Chop the carrot, celery, and onion in a food processor fitted with the steel blade or by hand.
- Heat half the oil in a skillet, add the chopped vegetables, and sauté over medium heat for 10 minutes.
- Meanwhile, in a separate large skillet heat the remaining oil over medium heat.
- Add the garlic, let it cook until golden, about 30 seconds, and discard it.
- Add the ground veal and stir to break up the meat.
- Cook the meat, stirring frequently, until it is evenlv browned - about 10 minutes.
- Add the tomato paste, stirring until blended, and cook for 2 minutes.
- Stir in the flour and cook for another 2 minutes.
- Then raise the heat, add the white wine, let it boil until it is almost all evaporated, and stir in the stock, salt, pepper, and bouquet garni, scraping up the brown hits from the bottom of the pan.
- Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time. If the sauce reduces too fast, lower the heat and add a few spoonfuls of stock or water. The sauce should not be too thick; it should pour from the spoon when it's done.
- Taste and adjust the seasoning.
- Note:If you would like a little more kick add some fresh basil & crushed red pepper.
Nutrition Facts : Calories 1140.2, Fat 75.7, SaturatedFat 15.4, Cholesterol 200.4, Sodium 2595.4, Carbohydrate 44.4, Fiber 4.9, Sugar 19.4, Protein 60.5
PENNE IN COUNTRY RAGù
Steps:
- Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
- Divide pasta among plates. Serve, passing 1/2 cup cheese separately.
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.
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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