Turkey Ragu with Pasta Recipe

Name: Turkey Ragu with Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 2 carrots; 1 celery rib; 1 red bell pepper; 3 garlic cloves; 1 teaspoon unsalted butter; 1 teaspoon olive oil; 1 pound lean ground turkey; 1 teaspoon dried rosemary, crumbled; 1/4 teaspoon dried oregano, crumbled; 1/2 cup dry red wine; two 14-ounce cans crushed tomatoes in thick puree; 1 tablespoon tomato paste; 1 3/4 cups beef broth (14 fluid ounces); 2 pinches cinnamon, or to taste; 1 pound dried spiral-shaped pasta such as fusilli (long spiral spaghetti)

Servings: persons

1 medium onion
2 carrots
1 celery rib
1 red bell pepper
3 garlic cloves
1 teaspoon unsalted butter
1 teaspoon olive oil
1 pound lean ground turkey
1 teaspoon dried rosemary, crumbled
1/4 teaspoon dried oregano, crumbled
1/2 cup dry red wine
two 14-ounce cans crushed tomatoes in thick puree
1 tablespoon tomato paste
1 3/4 cups beef broth (14 fluid ounces)
2 pinches cinnamon, or to taste
1 pound dried spiral-shaped pasta such as fusilli (long spiral spaghetti)

1
Finely chop onion, carrots, celery, and bell pepper.
2
Mince garlic.
3
In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes.
4
With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes.
5
Add wine and cook until most of liquid is evaporated.
6
Stir in 1 can tomatoes with puree, tomato paste, broth, and cinnamon and simmer 15 minutes.
7
Add turkey with any juices in bowl and remaining can tomatoes with puree and simmer, stirring, 15 minutes.
8
Season sauce with salt and pepper and keep warm, covered.
9
Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered.
10
Reheat sauce over low heat.
11
Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta.
12
Cook pasta in boiling water until al dente.
13
Drain pasta in a colander and in a serving bowl toss pasta with sauce.

918

kcal

Calories

Fat

160

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 1 medium onion, 2 carrots, 1 celery rib, 1 red bell pepper, and more.

Yes, Turkey Ragu with Pasta falls under the Pasta & Noodles 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 with Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions