Turkey Ragu

From Gwyneth Paltrow's website, Goop.

Yield: 4 servings
Community Recipe from


  • 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. 1. Place a generous tablespoon of olive oil in a large saute pan over medium-low heat.

  2. 2. Add carrots, onions, garlic and let cook until soft (about 10 minutes).

  3. 3. Add red pepper flakes and fennel seeds.

  4. 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. 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. 6. Turn the heat down to low and partially cover the saucepan. Let it cook slowly for 2.5 to 3 hours, stirring often.

  7. Serve over pasta with parmesan cheese on the side.
August 2013

This recipe is a personal recipe added by CKSchirmeier and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Ragu Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy