Turkey Ragu

Flavor and comfort collide in this dish that makes turkey the star. This take on the Italian meat-based sauce is seasoned just right before being topped with fresh ricotta cheese.

Serving size: 3-4 | Prep time: 15 minutes | Cooking time: 20

INGREDIENTS

3 ounces pancetta, diced
3 tablespoons extra virgin olive oil
1 carrot, chopped small
1 small celery stalk, chopped
½ onion, peeled and chopped small
2 garlic cloves, finely chopped
1 bay leaf
1 pound ground turkey
1 tablespoon Tony Chachere’s Original Creole Seasoning
⅓ cup red wine
1-14 1/2-ounce can tomatoes, crushed
1 pound pasta, cooked
1/4 cup fresh ricotta
Tony Chachere’s Spice N Herbs to taste

PREPARATION

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 Tony Chachere’s Original Creole Seasoning.
Pour in the wine, 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. Taste and adjust seasonings, if necessary.
Serve over pasta, topped with a dollop of ricotta and sprinkle ricotta with Tony Chachere’s Spice N Herbs Seasoning to taste.

This recipe was sponsored by Tony Chachere’s. For product and recipe ideas, visit www.tonychachere.com.

This recipe was created by Chef J. Jackson aka Mr. Foodtastic.

VIDEO: Watch how to make this recipe.