Hearty Turkey Ragu Ww Recipes

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HEARTY TURKEY RAGU WW

An easy weeknight dish that is only 3 Ww points. Serve with grilled polenta or brown rice....I have subbed the eggplant for other vegetables with great results too!!

Provided by Noo8820

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11



Hearty Turkey Ragu Ww image

Steps:

  • In a large nonstick dutch oven heat the oil then add the onion, bell pepper and garlic.Cook until softened ( 8 minutes or so) then add the turkey, breaking it up with a wooden spoon. Cook until the liquid evaporates and the turkey begins to brown.
  • Add the tomatoes, eggplant, mushrooms, salt and pepper and bring to a boil.
  • Reduce the heat and simmer uncovered, stirring occasionally for about 20 minutes.
  • Stir in the oregano and simmer until the eggplant has softened, about 10 minutes.

2 teaspoons olive oil
1 onion, finely chopped
1 green pepper, seeded and chopped
2 garlic cloves, minced
1 lb ground turkey breast
1 (28 ounce) can crushed tomatoes
1 lb eggplant, unpeeled and cut into 1/2-inch chunks
1/2 lb white mushroom, halved
3/4 teaspoon salt
1/2 black pepper, freshly ground
2 tablespoons fresh oregano or 2 teaspoons dried oregano

TURKEY RAGù

A rich and comforting pasta sauce that the whole family will enjoy. Perfect for warming up those winter months.

Provided by Matt Cooks

Time 1h30m

Yield Serves 4

Number Of Ingredients 0



Turkey Ragù image

Steps:

  • Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
  • Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
  • Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn't pink anymore. Don't let anything catch on the bottom of the pan.
  • Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
  • Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It's ready once the sauce has thickened and/or reached the desired consistency.

SLOW COOKER HEARTY TURKEY RAGU

Flavorful and economical, turkey thighs slow cooked with vegetables and tomato sauce create a delicious ragu to serve with chunky pasta shapes like rigatoni or penne. This recipe makes plenty of sauce, so freeze batches in small containers for quick and easy weeknight suppers.

Provided by Debra D.

Categories     European

Time 9h

Yield 1 1/2 Cups, 11 serving(s)

Number Of Ingredients 13



Slow Cooker Hearty Turkey Ragu image

Steps:

  • Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
  • Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
  • Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.

2 (1 1/2 lb) turkey thighs
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
2 medium onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 large garlic cloves, chopped
2 teaspoons chopped fresh rosemary
2 (28 ounce) cans crushed tomatoes
1 (8 ounce) package button mushrooms, quartered
1/2 cup water
1 lb pasta

TURKEY RAGù

Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15



Turkey Ragù image

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams

2 ounces pancetta, diced
3 tablespoons extra virgin olive oil
1 carrot, chopped small
1 small celery stalk, chopped
1/2 onion, peeled and chopped
2 garlic cloves, finely chopped
1 bay leaf
1 pound ground dark-meat turkey
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
1/3 cup red wine
1-14 1/2-ounce can crushed tomatoes
2 tablespoons unsalted butter
1 pound pasta, cooked
Fresh ricotta

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