This recipe for quick ragu makes enough sauce for two meals - so eat up half and save the rest!
Spaghetti is one of my favorite things in the whole world and I adore trying new recipes like this ragu. Ragu (not the brand) is a meat-based sauce. This one has veggies in it and the meat is turkey, which I also love. I do adore ground beef for red sauces, but I occasionally like turkey or sausage in red sauce. What is really fantastic about this particular recipe is that it is quick and can be made in under 30 minutes -- and you only use half of the ragu for the meal. That means you have a whole other half a recipe of ragu to use for whatever you would like. So I, of course, used my extra ragu for lunch throughout the week with some pasta I had in the pantry.
What you need:
- 1 small onion, quartered
- 1 stalk celery, cut into four pieces
- 1 carrot, cut into four pieces
- 1 clove garlic
- 1/2 tsp. chopped fresh rosemary
- 3 Tbsp. extra virgin olive oil
- 1 lb. ground turkey (or veal)
- Salt and pepper
- 1 can (28 oz.) crushed tomatoes
- 1/2 cup whole milk
- 12 oz. fettuccine
- Shredded Parmesan cheese
- Place onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.
- In a large saucepan, heat olive oil over medium-high heat. Add chopped veggies and cook until golden, about 3 to 5 minutes.
- Add turkey, salt, and pepper. Cook and crumble until turkey is no longer pink.
- Add tomatoes, milk, 1 cup water, and a little more salt.
- Bring to a boil, then reduce heat and simmer until slightly thickened, about 20 minutes.
- Meanwhile, cook fettuccine in salted water according to box instructions. Drain and return to pot.
- Add half of the ragu into the cooked fettuccine and toss to coat. Serve topped with Parmesan.
- Freeze or reserve remaining ragu for another meal!
Another quick but very delicious pasta recipe that I love is this Faux Baked Roasted Garlic and Tomato Spaghetti. Bolognese is also a ragu and is another of my all-time favorites for red sauce. I love this Weeknight Bolognese recipe from Kitchen Meets Girl.
facebook | pinterest | bloglovin | instagram