Turkey Ragu

Name: Turkey Ragu
Ingredients: 1 lb. ground organic turkey (room temperature*); 2 15 oz. cans plum tomatoes; 2 15 oz. cans Italian chopped tomatoes; 1 large carrot, peeled and diced; 2 medium or 3 small brown onions, peeled and diced; 2 sprigs rosemary; 1 tsp. fennel seeds; salt and pepper; 1 cup red wine; pinch of red pepper flakes; olive oil; 4 cloves garlic, peeled and minced

12 ingredients

1 steps

Ingredients

1 lb. ground organic turkey (room temperature*)
2 15 oz. cans plum tomatoes
2 15 oz. cans Italian chopped tomatoes
1 large carrot, peeled and diced
2 medium or 3 small brown onions, peeled and diced
2 sprigs rosemary
1 tsp. fennel seeds
salt and pepper
1 cup red wine
pinch of red pepper flakes
olive oil
4 cloves garlic, peeled and minced

Directions

1

{"0":"1. put a big glug of olive oil in a big sauce pan over medium-low heat","1":"2. Add carrots, onion, garlic and let cook until soft, about 10 minutes.","2":"3. Add red pepper flakes and bashed-up fennel seeds.","3":"4. Meanwhile, in a frying pan over medium heat, add olive oil and the ground turkey and throw in the rosemary. Really let it get a lovely deep brown on all sides and then add it to the soffritto scraping all of the bits from the pan in.","4":"5. Season with pepper and fleur de sel (I like one mixed with Herbs de Provence) and stir well.","5":"6. Add the tomatoes and bring the sauce to a boil and then add one cup of red wine (not one so cheap you wouldn't drink it, a good wine makes a good sauce!).","6":"7. Let it boil away for a few minutes. Turm the heat down to low and partially cover the saucepan. Let it blip away slowly and gently for a good 2 1\/2 to 3 hours, stirring often.","8":"Serve with rigatoni and freshly grated Reggiano Parmesan.","10":"*I read in Giorgio Locatelli's cookbook that meat sears and browns when you fry it at room temperature, whereas it boils in its own juice when it's cold."}