Easy Turkey Ragu Recipes

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

SPAGHETTI WITH TURKEY RAGU

Steps:

• In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
• Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook, 5 minutes.
• Toss spaghetti with ragu and garnish with parsley and Parmesan.

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.

QUICK TURKEY RAGU

Steps:

• Heat 1/4 cup oil over medium heat, in a heavy pot or Dutch oven, with a lid. Add onions and red pepper. Cook for 2 minutes, to soften the onions. Add 1 tablespoon garlic and cook, stirring, for 1 minute, until fragrant (don't let it brown). Add tomato puree, tomato paste, water and 1/2 teaspoon of salt. Stir to combine. Bring to a boil and immediately lower to a gentle simmer. Partially cover the pot to prevent sputtering. Simmer sauce for 10 minutes. Remove from heat.
• Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet or heavy sauce pan, over medium heat. Add chopped shallots. Sauté, stirring often, for 3 minutes. Add 1 tablespoon of chopped garlic and sauté, stirring, for 30 seconds, until fragrant. Add the turkey and 1 teaspoon of salt. Cook, stirring and breaking up the meat with a wooden spoon, until the turkey has lost all of it's pink color. If there's lots of liquid in the pot, cook for an additional minute to evaporate some of the liquid. Pour in the wine and simmer on medium-low for 5 minutes, until the wine is reduced by about half. Pour in 4 cups of marinara sauce or homemade tomato sauce. Bring to a boil. Lower to a simmer. Cook the meat sauce, partially covered, for 10 minutes to combine flavors.
• Serve sauce over pasta, spaghetti squash, or zoodles. For a richer, creamier consistency, stir 1/2 cup of ricotta cheese into the sauce before serving. Garnish with freshly grated parmesan cheese and slivered basil.

EASY TURKEY RAGU

Steps:

• In a large pot or dutch oven, add 1 tablespoon olive oil over medium heat and chopped turkey bacon. Allow to cook, stirring regularly, for 6-8 minutes until bacon crisps up nicely.
• Add onions, celery, carrots, garlic, thyme, salt, and pepper to the pot and continue to cook to allow veggies to soften, maybe another 3-4 minutes. Then remove the mixture from the pot.
• Add 1 tablespoon of olive oil to the pot as it will probably be pretty dry and add ground turkey. Cook, breaking up turkey as it cooks, until turkey is completely cooked through, about 6 minutes. Add red wine to deglaze pan and scrape up any bits.
• Stir in turkey bacon/veggie mixture and add marinara sauce. Stir to combine.
• Bring mixture to a slight simmer, turn heat down to low, and simmer ragu for about 8-10 minutes. Taste and season with salt and pepper to your liking.
• Serve ragu over cooked spaghetti and garnished with fresh basil.
• Leftover turkey ragu will store well in the fridge for 5 days or you can freeze it in an airtight container for 4-6 months. Thaw on the stovetop in a pot with a little water.

EASY TURKEY TETRAZZINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

EASY TURKEY RAGU

Steps:

• In a large skillet, melt butter over med-high heat.
• Add turkey, onion, garlic, Italian seasoning, and if desired, crushed red pepper.
• Cook until turkey is browned and crumbly and onion is tender.
• Add diced tomatoes, and simmer for 15 minutes or until mixture has thickened.
• Season with salt and pepper.
• Toss with warm cooked spaghetti, and sprinkle with cheese before serving.

TURKEY BOLOGNESE

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)
• Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

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.