Indulge in the hearty and flavorful Penne with Turkey Ragu, a delightful pasta dish that combines the richness of turkey with a savory tomato sauce. This versatile recipe offers variations to suit your preferences, including a traditional version, a slow-cooker option for effortless preparation, and a one-pot rendition for a quick and easy meal. Discover the secrets of creating a luscious ragu, where succulent turkey is braised in a medley of aromatic vegetables, herbs, and a touch of red wine, resulting in a delectable sauce that coats perfectly cooked penne pasta.
Embrace the classic approach with the Traditional Penne with Turkey Ragu, where the ragu simmers on the stovetop, allowing the flavors to meld and deepen. For a hands-off approach, turn to the Slow-Cooker Turkey Ragu, where your trusty slow cooker does the work, infusing the ragu with tender turkey and rich flavors over several hours. If you're short on time, the One-Pot Penne with Turkey Ragu has you covered. This streamlined version combines the pasta and ragu in one pot, creating a quick and flavorful meal that doesn't compromise on taste.
Each variation promises a unique culinary experience, catering to different cooking styles and time constraints. Whether you prefer the classic simmering method, the convenience of a slow cooker, or the efficiency of a one-pot dish, this collection of Penne with Turkey Ragu recipes has something to satisfy every palate. Embark on a flavor-filled journey as you explore these delectable variations, transforming ordinary ingredients into an extraordinary pasta dish that will leave you craving more.
TURKEY BOLOGNESE WITH PENNE
This ground turkey Bolognese is a very surprising and hearty meal. This recipe is packed with flavor.
Provided by TCmofo
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat. Add ground turkey and cook until well browned, 5 to 7 minutes. Add carrots, onion, celery, garlic, thyme, and red pepper flakes. Cook and stir until vegetables are tender, 5 to 10 minutes. Drain and discard grease, if necessary. Add white wine; cook and stir until almost completely evaporated, about 5 minutes. Add tomato sauce, tomato juice, and parsley. Reduce heat and simmer until sauce reaches a thick consistency, about 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot. Add the sauce and Parmesan cheese; mix well. Season with salt and pepper.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 37.5 g, Cholesterol 61.6 mg, Fat 13.3 g, Fiber 3.8 g, Protein 24.4 g, SaturatedFat 3.5 g, Sodium 677.8 mg, Sugar 6.9 g
PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
PENNE IN COUNTRY RAGù
Steps:
- Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.
- Divide pasta among plates. Serve, passing 1/2 cup cheese separately.
TURKEY RAGU WITH FONTINA AND PARMESAN
I love hearty, cheesy pasta dishes like meat sauce and lasagna, but it's impossible to keep to a diet when eating such meals! I put this together one night to attempt a healthy version of a traditional ragu. It is surprisingly tasty and lends itself to modifications for personalization of taste.
Provided by Jessica
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 49.8 g, Cholesterol 63.5 mg, Fat 13.2 g, Fiber 3.6 g, Protein 26 g, SaturatedFat 5.3 g, Sodium 687.4 mg, Sugar 5.4 g
Tips:
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your ragu. Some good options include carrots, celery, onions, garlic, mushrooms, and zucchini.
- Brown the turkey well. This will help to develop flavor and prevent the meat from becoming dry.
- Use a good quality red wine. This will add depth and richness to the sauce.
- Simmer the ragu for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the ragu over pasta, rice, or polenta. It can also be used as a filling for lasagna or stuffed shells.
Conclusion:
This penne with turkey ragu is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The ragu is flavorful and hearty, and the penne pasta is a great way to soak up all of the sauce. This dish is sure to be a hit with your family and friends!
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