Turkey Ragù
Updated January 25, 2016
Craig Lee for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ounces pancetta, diced
3 tablespoons extra virgin olive oil
1 carrot, chopped small
1 small celery stalk, chopped
½ onion, peeled and chopped
2 garlic cloves, finely chopped
1 bay leaf
1 pound ground dark-meat turkey
1 teaspoon coarse kosher salt
¼ teaspoon black pepper
⅓ cup red wine
1-14 ½-ounce can crushed tomatoes
2 tablespoons unsalted butter
1 pound pasta, cooked
Fresh ricotta
Nutritional analysis per serving (4 to 6 servings)
62 grams carbs; 71 milligrams cholesterol; 554 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 4 grams fiber; 543 milligrams sodium; 28 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
By all means use Parmesan, but a bit of ricotta--or even cream cheese, smooths out the sauce wonderfully. It makes it seem like you've been simmering for hours. And it adds a touch of creaminess to the sauce. Stir it into the sauce a minute or two before serving. An old trick I learned from my mother.
So good. Added red pepper flakes for a little bit of bite.
I wouldn't use ricotta, too tasteless (at least the stuff you buy outside Italy is) parmesan every time!
This was good, but not quite great. I subbed mushrooms for the celery (I didn't have celery and wanted the richness of the mushrooms), and it was light in color once the ricotta was added. I didn't think until nearly the end to add tomato paste - will probably use 2 T. paste in with the veggies in step 2 next time. Will try tinkering with sausage or more flavorful meat. I used turkey white meat bc that's all I had, and I think that was part of the problem.
Agree with others’ suggestions to add Parmesan or other dairy. I found this kind of bland in flavor and not saucy enough. Recommend doubling tomato portion. I added in mushrooms for some umami and served with rigatoni and sourdough. Would probably significantly change the recipe if made again.
Use 28oz tomatoes and add whole milk. No butter