Friday, March 8, 2013

Turkey Ragu

This is a healthier, lighter version of the Italian Sausage Ragu using ground turkey.  All of the wonderful flavors of Ragu are still present though, so you won’t feel as if you’re skimping on anything.  For an extra benefit, serve with a whole grain pasta and salad. 

1 Pd. Ground turkey
2 Garlic cloves, minced
2 Tbsp. Olive Oil
6 oz. Tomato Paste
2 Bay leaves
1 Onion, minced
2 Bell Pepper, minced
3 Carrots, minced
28 oz. Tomatoes, diced
1 C. Red Wine
1 C. 2% Milk
1 – 2 tsp. Red Pepper Flakes
Parmesan Cheese, shredded

Heat oil in large skillet over medium heat.  Add carrots, onion and bell pepper.  Sauté until vegetables are beginning to soften.  Add ground turkey.  Cook until turkey is fully cooked and beginning to brown, breaking into small pieces.  Add remaining ingredients, stirring until well incorporated.  Cover with lid and turn heat down to low.  Simmer for 30 minutes.  Remove lid.  Continue to simmer until desired thickness is reached.   Remove bay leaves.  Serve over your favorite cooked pasta.  Top with Parmesan.