Turkey Ragu Recipe

Name: Turkey Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil; 1/2 cups Onion, finely chopped; 1 stalk Celery Finely Chopped; 1 whole Carrot, Finely Chopped; 1 clove Garlic, Minced; 1 pound Ground Turkey; 1 can (28 Oz. Can) Crushed Tomatoes; 1/2 cups Milk; 1 teaspoon Italian Seasonings; Kosher Salt And Ground Black Pepper; 12 ounces, weight Wheat Fettuccine Or Your Favorite Pasta; 1/2 cups Freshly Grated Parmesan Cheese

Servings: persons

3 Tablespoons Olive Oil
1/2 cups Onion, finely chopped
1 stalk Celery Finely Chopped
1 whole Carrot, Finely Chopped
1 clove Garlic, Minced
1 pound Ground Turkey
1 can (28 Oz. Can) Crushed Tomatoes
1/2 cups Milk
1 teaspoon Italian Seasonings
Kosher Salt And Ground Black Pepper
12 ounces, weight Wheat Fettuccine Or Your Favorite Pasta
1/2 cups Freshly Grated Parmesan Cheese

1
1.
2
Heat the olive oil in a large saucepan over medium-high heat.
3
Add the chopped vegetables and garlic, cook, stirring until softened and golden, 3 to 5 minutes.
4
2.
5
Add the turkey, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
6
Add the tomatoes, milk, 1/2 to 1 cup of water and 1/2 teaspoon salt.
7
Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes.
8
Season the sauce to your taste with salt, pepper, and Italian seasonings.
9
3.
10
Meanwhile, bring a large pot of salted water to a boil and cook the pasta as the label directs.
11
Drain the pasta, then toss with half of the ragu (about 3 cups).
12
Top with parmesan cheese.
13
Refrigerate or freeze any leftover ragu for later use.
14
It will last in the freezer for 1 month.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, 1/2 cups Onion, finely chopped, 1 stalk Celery Finely Chopped, 1 whole Carrot, Finely Chopped, and more.

Yes, Turkey Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions