Spicy Turkey Ragu Bolognese
A traditional Italian ragu is commonly made with red meat and treated with white wine. We break from tradition to make an amazing turkey ragu simmered with red wine. Delicious spooned over wedges of baked squash, rice, or quinoa.
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) unsalted butter
1 large sweet onion, very finely diced
4 carrots, very finely diced
4 celery stalks, very finely diced
2 large garlic cloves, finely minced
2 lb (1 kg) lean organic ground turkey
1 cup (250 mL) dry red wine
2 cups (500 mL) milk
1 - 28 oz (796 mL) can diced tomatoes and their juice
1 cup (250 mL) low-sodium turkey or chicken stock
1 Tbsp (15 mL) cider vinegar
1 tsp (5 mL) each oregano, ground cumin, crushed chilies, and brown sugar
Salt and freshly ground black pepper
Shaved Parmesan cheese
Fresh basil
Heat oil and butter in large heavy saucepan. Add onion, carrots, celery, and garlic; sauté over medium heat until soft, about 7 minutes. Increase heat to medium-high and add half the ground turkey and sauté until crumbly and no pink remains. Add remaining turkey and continue to sauté, stirring often until crumbly and no longer pink.
Continue to sauté, slightly caramelizing the meat and evaporating any pan liquids, about 10 minutes. Stir often and reduce heat to medium if necessary.
Add wine and deglaze pan, stirring to dislodge any crumbled dark bits in bottom of pan. Continue to cook, stirring steadily to evaporate wine, about 2 minutes. Add milk, tomatoes with juice, stock, vinegar, and seasonings. Bring to a boil.
Reduce heat to low and, keeping lid ajar, simmer ragu for 2 hours or longer, or until sauce is completely thickened and no liquid remains. Add salt and pepper to taste. Stir often near the end of simmering to prevent sticking.
Serve ragu on wedges of baked butternut squash for a new twist. Top with shaved Parmesan cheese and fresh basil.
Makes 8 cups (2 L) or 8 servings.
Each serving contains: 322 calories; 26 g protein; 15 g total fat (5 g sat. fat, 0 g trans fat); 17 g total carbohydrates (7 g sugars, 3 g fibre); 335 mg sodium
What is deglazing?
Deglazing involves pouring a little cold liquid into a hot pan that’s been used to brown meats and vegetables. This is where much of the flavour resides. The liquid will sizzle up. Then use a wooden spoon to scrape the caramelized bits loose and stir them into the recipe.
source: "Cooking With Wine", alive #376, February 2014
Spicy Turkey Ragu Bolognese
Directions
READ THIS NEXT
SEE MORE »
Salmon Burgers with Mango-Thai Salsa
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
Waffled Chicken Quesadillas with Chipotle Pepper Sauce
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
Ancho Tomato Baked Feta
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
Sweet Potato Black Bean Dip with Pickled Jalapenos
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.