2mediumzucchinis - quartered lengthwise, and cut into 1/2-inch pieces
1punnetfield mushrooms - cleaned, trimmed and quartered
1mediumyellow bell peppers (yellow capsicum) - diced
2sprigsrosemary
2teaspoondried oregano
1teaspoonfennel seeds
1pinchred pepper flakes
1glassred wine
1tablespoonolive oil
1pinchsalt
1pinchground black 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.