Turkey and Vegetable Ragu
This turkey and vegetable ragu is a must-try of you love ragu like me. Here's the very simple recipe you can easily make at home.
Equipment
Large Dutch oven or heavy-bottomed pot (5-quart / 5-litre minimum)
Mortar and pestle (or spice grinder)
Wooden spoon
Large cutting board
Sharp chef's knife
Instant-read thermometer
Ingredients
1 ½ pounds ground turkey - 700g, minced turkey- 3 tins chopped tomatoes - 14-ounce / 400g each, 42 ounces / 1.2kg total
1 ½ tablespoons tomato paste - 25g
2 medium white onion - peeled and diced
2 sticks celery - chopped
2 medium carrots - chopped
4 cloves garlic - finely chopped
2 medium zucchini - quartered lengthwise and cut into 1/2-inch pieces- 9 oz field mushrooms or cremini mushrooms - cleaned, trimmed, and quartered, about 250g
1 medium yellow bell peppers (yellow capsicum) - diced
2 sprigs rosemary
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 pinch red pepper flakes- ¾ cup dry red wine - 180ml
2 tablespoons olive oil
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
- Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot.2 tablespoons olive oil
- Add the onion, celery, carrot, and garlic. Fry for 10 minutes, stirring occasionally, until softened and lightly golden.2 medium white onion, 2 sticks celery, 2 medium carrots, 4 cloves garlic
- Bash the fennel seeds with a mortar and pestle or spice grinder and add to the vegetables along with the red pepper flakes. Fry for 1 more minute, then add the ground turkey, rosemary sprigs, oregano, and diced bell pepper. Season with salt and pepper. Cook for approximately 30 minutes, stirring occasionally, until the turkey is well browned and no longer pink.1 teaspoon fennel seeds, 1 pinch red pepper flakes, 1 1/2 pounds ground turkey, 2 sprigs rosemary, 2 teaspoons dried oregano, 1 medium yellow bell peppers (yellow capsicum), 1 pinch salt, 1 pinch ground black pepper
- Add the tomatoes and wine. Bring to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let the ragu simmer for 30–40 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.3 tins chopped tomatoes, 1 1/2 tablespoons tomato paste, 3/4 cup dry red wine
- About 15 minutes before serving, add the zucchini and mushrooms. Continue to simmer uncovered until the vegetables are tender but still hold their shape. Taste and adjust seasoning with salt and pepper.2 medium zucchini, 9 oz field mushrooms or cremini mushrooms, 1 pinch salt, 1 pinch ground black pepper
- Serve the ragu over whole-grain pasta, topped with freshly grated Parmigiano Reggiano.
Notes
Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze in portions for up to 3 months. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened.
Make-Ahead: This ragu tastes even better the next day as the flavours develop overnight. Make a double batch and freeze half for future meals.
Substitutions: Swap ground turkey for ground chicken, lean pork, or a 50/50 turkey-pork blend for more richness. Use any combination of mushrooms — cremini, button, or portobello all work well. White wine can replace red for a lighter sauce.
Pro Tip: Resist the urge to stir the turkey constantly during the 30-minute browning stage. Let it sit in contact with the pot for 3-4 minutes between stirs so it actually browns rather than steams — this builds the deep savoury flavour base of the whole sauce.
Pasta Pairing: Pappardelle, rigatoni, or penne work best — shapes with surface area or ridges that catch the chunky sauce.
Nutrition
Serving: 1servingCalories: 189kcalCarbohydrates: 10gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 47mgSodium: 91mgPotassium: 691mgFiber: 2gSugar: 4gVitamin A: 2758IUVitamin C: 40mgCalcium: 45mgIron: 2mg
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