Recipe: Turkey Ragu

Recipes
Written By Megan Karp

I found this recipe on Goop months ago, and it came to mind again after a streak of rainy, cold April days. We added shiitake to this recipe (and a little extra red chili flakes) for a slightly warmer touch.

I’m not a huge pasta person, but this meal HIT THE SPOT. If you want it to be lighter, try it over zucchini noodles.

So yum!

INGREDIENTS

  • 1 pound ground organic free-range light and dark or all-dark turkey meat (at room temperature)*

  • 2 15-ounce cans Italian plum tomatoes

  • 2 15-ounce cans Italian chopped tomatoes

  • 1 large carrot, peeled and diced

  • 5 oz. of shiitake mushrooms

  • 3 medium or 2 large brown onions, peeled and diced

  • 4 cloves garlic, peeled and minced

  • 1 cup red wine

  • 2 sprigs rosemary

  • 1 teaspoon fennel seeds

  • olive oil to taste

  • pinch of red pepper flakes

  • salt and pepper

DIRECTIONS

1. Put a big glug of olive oil in a big saucepan over medium-low heat

2. Add the carrot, onion, mushrooms, and garlic and cook until soft (about 10 minutes).

3. Add the red pepper flakes and bashed up fennel seeds.

4. Meanwhile, in a frying pan over medium heat, add olive oil and the ground turkey and throw in the rosemary. Let the meat get a lovely deep brown and then add it to the big pan with the sofrito.

5. Season with pepper and stir well.

6. Add the tomatoes and bring the sauce to a boil, then add the red wine.

7. Let it boil away for a few minutes, then turn the heat down low and partially cover the saucepan. Let it blip away slowly and gently for a good 2½ to 3 hours, stirring often.

8. Serve with rigatoni and freshly grated Parmigiano-Reggiano.

Megan Karp
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