If my wife is going to eat Ragu, then it needs to be made with ground turkey.  If my son is going to eat it, then he needs to taste it and not know it is ground turkey.  A reasonably long simmer and roasted garlic go a long way to making this happen.

I actually threw this together on Sunday evening so we would have dinner for the next night or two.  One of the tricks I learned from the chef at Gioco that I have mentioned before is to cook the ground meat on high without any oil and then let the meat drain.  Besides a healthier meat preparation, you get the full flavor of the meat without any outside influence.

Turkey Ragu:

  1. 5 Hot Turkey Italian Sausages
  2. 2 lbs Ground Turkey
  3. 1 yellow onion
  4. 4 celery stalks
  5. 4 tbsp Extra Virgin Olive Oil
  6. 8 garlic cloves
  7. 2 15 oz cans of Italian diced tomatoes
  8. 1 29 oz can of tomato puree
  9. 2 tbsp of tomato paste
  10. 2 tbsp each oregano and basil
  11. Salt and pepper to taste
  12. 2 tbsp Parsley
  1. Brown turkey in a Le Crueset pot on high heat; drain and set aside
  2. At the same time, take 4 tbsp of EVOO and 8 whole garlic cloves in a baking dish and bake at 325 degrees until browning – about 30 minutes (I used the garlic olive oil for cooking some Dover soul)  
  3. In a separate pan, brown the sausages and set aside
  4. Add diced onion and celery and cook until softened about 10 minutes
  5. Add the roasted garlic and cook for 1 minute
  6. Add in the diced tomatoes, tomato puree, tomato paste and seasoning;  bring to a boil and reduce to a simmer
  7. Add back in the ground turkey, Sausages and simmer for a couple of hours
  8. Finish with parsley and serve