Turkey Ragu

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.

Recipe
Turkey Ragu:
Ingredients:

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