Turkey Ragù
- Gluten Free
- Lactose Free
- Energy Kcal 339
- Carbohydrates g 6.9
- of which sugars g 6.9
- Protein g 38.1
- Fats g 16.2
- of which saturated fat g 2.72
- Fiber g 3
- Cholesterol mg 75
- Sodium mg 745
- Difficulty: Average
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
- Note + 2 hours of broth cooking
PRESENTATION
If you're craving something that mixes tradition with a modern spin, turkey ragu is, for real, your answer. So... Here's the thing: in Italy, ragù is a staple with regional twists, usually featuring beef or pork. But this healthy ragu recipe changes things up by using ground turkey. This lean meat, when cooked slowly in olive oil, becomes super tender, soaking up all those yummy flavors. I mean, patience is key here—no one rushes a good turkey ragu. And the sauce? There's even a playful debate about whether ragù should be ‘vestito bianco o rosso’—white without tomato or red with a rich tomato base. And this recipe strikes a cool balance by adding sun-dried tomatoes in oil. They give a pop of color and a sweet, slightly tangy kick, making this ground turkey pasta sauce unique.
Across Italy's regions, each version of ragù shows off local tastes. This turkey ragu with penne is perfect for weeknight dinners when you want something lighter but still loaded with moist, satisfying flavor. Penne is a great choice because it holds onto those chunky bits of meat and sun-dried tomato, making each bite pretty crispy and super tasty. And look, the sun-dried tomatoes add more than just flavor—they give the sauce a cool, almost golden glow, making the dish look fantastic.
Some folks even call this a quick turkey ragu because ground turkey cooks faster than beef. Pretty much. So, you enjoy comfort food without the long wait. It’s a fun, easy way to try something new while keeping the spirit of Italian home cooking alive. Whether you are in the mood for a homemade turkey ragu or need an easy turkey ragu for busy nights, this dish is flexible and full of flavor, offering a taste of Italy with a modern flair. It’s a really good example of how traditional cooking methods can adapt to contemporary tastes, providing a delicious meal that everyone will love.
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INGREDIENTS
- Ingredients for the ragù
- Turkey legs 2 lbs (900 g)
- Carrots ½ cup (60 g)
- Celery 2 oz (60 g)
- White onions 0.4 cup (60 g)
- Garlic 1 clove
- Extra virgin olive oil 3 ½ tbsp (50 g)
- White wine 0.3 cup (80 g)
- Sage to taste
- Rosemary to taste
- Thyme to taste
- Dried tomatoes in oil 3 tbsp (40 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Turkey Ragù
To prepare the turkey ragù, start with the broth. For this, you will need the bones, so use a sharp knife to separate them from the meat 1; keep the latter in the refrigerator covered with plastic wrap 2. In a large pot, pour the bones along with the celery, carrot, onion, parsley, and some salt, then cover with water and let it gently come to a boil 3. Skim occasionally and let it cook for at least a couple of hours over low heat.
For the preparation of the ragù, peel the celery, carrot, onion, and garlic 4 and put everything in a food processor, pulsing on high speed for a few moments until you get small cubes 5. On a cutting board, use a knife to finely chop the aromatic herbs 6.
Take the boneless meat and, after slicing it into strips, grind it with a meat grinder 7. If you don't have one, you can have your butcher do it, or you can chop it as finely as possible with a knife. In a pan with oil, sauté the aromatic mixture with the minced herbs, letting it cook for about ten minutes 8, then add the minced meat and brown it for about fifteen minutes, stirring occasionally 9.
Deglaze with the white wine 10 and when the alcohol has completely evaporated, pour about 1 1/4 cup of previously prepared broth 11 so you can continue cooking for another fifteen minutes. Use this time to finely chop the sun-dried tomatoes in oil with a knife 12,
and add them to the ragù 13. Adjust with salt and pepper 14 and after adding some fresh thyme, your turkey ragù will be ready 15, bon appétit!