Turkey Ragu with Polenta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 905
- Total Fat
- 46
- Saturated Fat
- 18
- Carbohydrates
- 56
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 63
- Cholesterol
- 211
- Sodium
- 1737
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
4 tablespoons butter
2 pounds ground turkey
2 teaspoons poultry seasoning
Salt and freshly ground black pepper
2 sprigs rosemary, finely chopped
2 large cloves garlic, finely chopped
1 onion, finely chopped
1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped
2 ribs celery from the heart with leafy greens, finely chopped
1 fresh bay leaf
1/4 cup tomato paste
1/2 cup red wine
4 cups turkey stock or chicken stock
1 (28-ounce can) San Marzano tomatoes
1 cup whole milk
1 cup quick cooking polenta
1/3 to 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
A handful flat-leaf parsley, chopped
Directions
- In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
- While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
- Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.