This turkey and vegetable ragu is an Italian sauce you can add to your pasta. It’s an excellent dish to serve when you want something different from the regular sauces you put over your pasta.
Turkey and Vegetable Ragu
Print RecipeIngredients
- 700 grams of ground dark turkey meat
- 3 15-ounce cans chopped or whole plum tomatoes
- 1 1/2 cups of tomato paste
- 2 medium onions, peeled and diced
- 1/2 celery root or 2 sticks of celery, chopped
- 2 carrots, chopped
- 4 cloves of garlic, finely chopped
- 2 zucchinis, quartered lengthwise, and cut into 1/2-inch pieces
- 1 punnet of field mushrooms, cleaned, trimmed and quartered
- 1 red or yellow bell pepper, diced
- 2 sprigs of rosemary
- 2 teaspoon of dried oregano
- 1 teaspoon of fennel seeds
- 1 pinch of red pepper flakes
- 1 glass of red wine
- Olive oil
- Sea salt and freshly ground pepper
Instructions
- Heat olive oil on medium heat in a Dutch oven or heavy pot.
- Add onion, celery root, carrot and garlic. Fry for 10 minutes.
- Bash up fennel seeds with mortar and pestle or spice grinder and add to vegetables along with red pepper flakes. Fry for 1 more minute, then add ground turkey, rosemary sprigs, oregano and peppers (if using). Season with salt and pepper. Cook for approximately 30 minutes, stirring occasionally.
- Add tomatoes and wine, bring to boil before turning the heat down to low. Cover pot with the lid, keep slightly ajar and let ragu simmer for a couple of hours, stirring occasionally.
- About 15 minutes before serving, add zucchini and mushrooms. Continue to simmer.
- Serve with whole-grain pasta and freshly grated Parmigiano Reggiano.
