Turkey Vegetable Ragu Recipes

TURKEY RAGù

Steps:

• 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.
• 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.
• 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.

TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1

Steps:

• In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
• Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
• Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
• Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
• In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
• Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
• To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.

TURKEY RAGù WITH PASTA

Steps:

• Finely chop onion, carrots, celery, and bell pepper. Mince garlic.
• In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes. Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes. Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes. Season sauce with salt and pepper and keep warm, covered. Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat.
• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente. Drain pasta in a colander and in a serving bowl toss pasta with sauce.

SLOW COOKER HEARTY TURKEY RAGU

Steps:

• Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
• Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
• Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.

TURKEY & VEGETABLE RAGU

Steps:

• Add the onions to a pan and saute in a little spray oil for 5 mins. add the peppers and cook until tender. Add to a saucepan.
• Fry the remaining veggies in a little spray oil until starting to get tender but only just. Add to the onions and peppers.
• Fry the turkey mince in a little spray oil until cooked. Add to the veggies and put onto a medium heat Add the tomatoes, tinned tomatoes, sherry vinegar, tomato puree, pinch of sugar bovril, thyme, worcestershire and season. Leave to cook for 15 mins, storring occasionally.
• Taste for seasoning. It is supposed to have a depth of flavour from the bovril but tangy from the vinegar. If it is too bland add a little more bovril and vinegar. If it is too vinegary, add a little more sugar. Adjust to your own tastes. I like mine quite tangy.
• Leave to cook for another 10 mins or so. You want a decent amount of juice to account for the pasta being mixed in. I find conchigli works well. Just boil and mix into the sauce once cooked. Good served witha nice peppery side salad.

TURKEY RAGù

Steps:

• Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
• Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
• Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn't pink anymore. Don't let anything catch on the bottom of the pan.
• Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
• Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It's ready once the sauce has thickened and/or reached the desired consistency.