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- 1 pound(s) ground turkey meat (at room temp) light/dark or all dark
- 2 can(s) whole tomatoes 15 oz each
- 2 can(s) chopped tomatoes
- 1 whole(s) carrot peeled, diced
- 2 whole(s) medium yellow onions peeled, diced
- 2 sprig(s) rosemary
- 1 teaspoon(s) fennel seeds smashed
- 1 cup(s) red wine
- 1 pinch(s) red pepper flakes
- 4 clove(s) garlic peeled, minced
- 1. Place a generous tablespoon of olive oil in a large saute pan over medium-low heat.
- 2. Add carrots, onions, garlic and let cook until soft (about 10 minutes).
- 3. Add red pepper flakes and fennel seeds.
- 4. Meanwhile, in a frying pan over medium heat, add 1-2 teaspoons of olive oil and the ground turkey and the rosemary. Brown the turkey meat. Season with salt and pepper. Stir well.
- 5. Add the tomatoes and bring the sauce to a boil. Then add the red wine. Let it boil for a minute or two.
- 6. Turn the heat down to low and partially cover the saucepan. Let it cook slowly for 2.5 to 3 hours, stirring often.
- Serve over pasta with parmesan cheese on the side.
This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.
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Turkey Ragu Recipe at a Glance
- COURSE: Main Dishes