Turkey Ragu

🛒 Ingredients

• Lean Ground Turkey 500 g · 800 kcal
• Olive Oil 27 g · 243 kcal
• Yellow Onion 150 g · 60 kcal
• Carrot 120 g · 49 kcal
• Celery Stalks 100 g · 16 kcal
• Garlic Cloves 15 g · 22 kcal
• Tomato Paste 60 g · 48 kcal
• Crushed Tomatoes (canned) 800 g · 160 kcal
• Low Sodium Chicken Broth 240 g · 24 kcal
• Dried Oregano 2 g · 6 kcal
• Dried Thyme 2 g · 6 kcal
• Bay Leaf 1 g · 3 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat and set the turkey aside.
2. Add the chopped onion, carrot, and celery to the same pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
3. Return the browned turkey to the pot. Stir in the crushed tomatoes, chicken broth, dried oregano, dried thyme, and bay leaf. Bring to a simmer.
4. Reduce heat to low, cover, and simmer for at least 45-60 minutes, or longer for a richer flavor, stirring occasionally. The ragu should thicken and flavors meld.
5. Remove the bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed. Serve hot over your favorite pasta, polenta, or mashed potatoes.