Ragu di Tacchino

By LeeBoruchow

A basic turkey ragu. Serve as a condiment to pasta, or throw it on top of some roasted spaghetti squash and bake in the oven until golden and bubbly!

Ingredients

• 1.5 lb ground all-dark turkey meat
• 1 28 oz can of peeled tomatoes and their juices
• 1 large carrot, peeled and diced
• 1 medium yellow onion, peeled and diced
• 2 sprigs fresh rosemary
• 1 tsp fennel seeds
• salt & pepper
• 1 cup red wine
• pinch of red pepper flakes
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced

Preparation

Step 1

Put a big glug of olive oil on a big saucepan over medium low heat. Add carrots, onions, garlic and let cook until soft, about 10 minutes. Add red pepper flakes and fennel seeds and cook until aromatic.

Meanwhile, in a frying pan over medium heat, add olive oil and the ground turkey and throw in the rosemary. Really let it get a lovely deep brown on all sides and then add it to the soffrito scraping all the bits from the pan in.

Season with pepper and stir well.

Add the tomatoes and bring the sauce to a boil and then add 1 cup of red wine Let it boil away for a few minutes. Turn the heat down to low and partially cover the saucepan. Let it blip away slowly and gently for a good 2 1/2 hours, stirring often.