Turkey Ragù

Name: Turkey Ragù
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 2 ounces pancetta, diced; 3 tablespoons extra virgin olive oil; 1 carrot, chopped small; 1 small celery stalk, chopped; 1/2 onion, peeled and chopped; 2 garlic cloves, finely chopped; 1 bay leaf; 1 pound ground dark-meat turkey; 1 teaspoon coarse kosher salt; 1/4 teaspoon black pepper; 1/3 cup red wine; 1-14 1/2-ounce can crushed tomatoes; 2 tablespoons unsalted butter; 1 pound pasta, cooked; Fresh ricotta

By Melissa Clark

Total Time: 45 minutes
Rating: 4(583)
Comments: Read comments

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.

Featured in: Cherishing the Turkey, All Year Round

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Ingredients

Yield:4 to 6 servings

2ounces pancetta, diced
3tablespoons extra virgin olive oil
1carrot, chopped small
1small celery stalk, chopped
½onion, peeled and chopped
2garlic cloves, finely chopped
1bay leaf
1pound ground dark-meat turkey
1teaspoon coarse kosher salt
¼teaspoon black pepper
⅓cup red wine
1-14½-ounce can crushed tomatoes
2tablespoons unsalted butter
1pound pasta, cooked
Fresh ricotta

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

583 user ratings

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Comments

Steve Muni7 years ago

By all means use Parmesan, but a bit of ricotta--or even cream cheese, smooths out the sauce wonderfully. It makes it seem like you've been simmering for hours. And it adds a touch of creaminess to the sauce. Stir it into the sauce a minute or two before serving. An old trick I learned from my mother.

rox7 years ago

So good. Added red pepper flakes for a little bit of bite.

Joe Alessi7 years ago

I wouldn't use ricotta, too tasteless (at least the stuff you buy outside Italy is) parmesan every time!

Arturo5 months ago

This was a very delicious turkey ragu. I browned a package of cremini mushrooms and used 28oz tomatoes for more sauce. Otherwise I followed as written. It’s not going to be as rich as a lamb ragu but it’s delicious.

Nick1 year ago

This recipe is stellar as is, but I’ve punched it up a little bit to give it just a little more depth- I added two tablespoons of tomato paste, a teaspoon of white pepper, 1/4th a teaspoon of red pepper flakes, and I use a 28oz can of San Marzano tomatoes, puréed in lieu of the chopped tomatoes. It adds some depth and complexity, and makes the turkey and aromatics really sing!

Laura Coxson1 year ago

So good and did the cream cheese idea and love

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