Turkey Ragu
Rich with herbs, tomatoes, and tender vegetables — serve over pasta or polenta for a satisfying meal.
- 1 tsp. baking soda
- 1 lb. ground turkey
- 1 tbs. extra-virgin olive oil
- 1 tsp. kosher salt, plus more to taste
- ½ tsp. freshly ground black pepper, plus more to taste
- 1 ½ tsp. Italian oregano
- ½ tsp. red-pepper flakes
- 2 tbs. tomato paste
- 10 oz. mushrooms, finely chopped
- ½ cup dry red wine
- 6 cloves garlic, minced
- 3 large carrots, finely chopped
- 3 ribs celery, finely chopped
- 1 large onion, finely chopped
- 1 28-oz. can whole tomatoes, crushed
- Cooked pasta or polenta, for serving
Optional Toppings
- Parmesan cheese
STEP 1
Mix the baking soda into the ground turkey and set aside for 15 minutes. This helps tenderize and concentrate the flavor of the meat.
STEP 2
Preheat a large skillet over medium heat, then add the oil. Add the ground turkey and a generous pinch of the salt and pepper. Cook, stirring occasionally and using a spoon to break up the meat, until the turkey is browned and cooked through, about 15 minutes.
STEP 3
Transfer the turkey to the slow cooker.
STEP 4
Return the skillet to the heat, then add the oregano, red-pepper flakes, and tomato paste, and cook for one to two minutes, or until caramelized and darkened in color.
STEP 5
Add the mushrooms and cook, stirring occasionally, until their moisture is released and they begin to brown, about six to eight minutes.
STEP 6
Transfer the mushroom mixture to the slow cooker and add the remaining salt and pepper.
STEP 7
Return the skillet to the heat and deglaze it by adding the red wine, scraping any browned bits that may be stuck to the bottom. Simmer the wine until halved in volume, about one to two minutes.
STEP 8
Add the wine and remaining ingredients, except the pasta or polenta, to the slow cooker, and cook on high for three hours or low for six hours, or until the vegetables are tender.
STEP 9
Add more salt or pepper to taste. Serve over pasta or polenta, with Parmesan cheese on top if you wish.
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