Turkey Ragu

An alternative ragu, made with turkey, is just as tasty and delicious. Use it to dress pasta.

400 gr of AIA's Sceltissima turkey

2 carrots

2 celery stalks

1 onion

Fresh sage

Extra virgin olive oil

A knob of butter

Salt

Pepper

Description

For those of you who are always watching your waistline, the idea of a turkey ragu might be a godsend. Light and flavorful, this ragu is prepared like the traditional one starting with a good sauté. The recipe is for a white ragu, but nothing prevents you from adding some tomato puree or concentrate, to give a touch of color to your pasta or to the filling of vegetables like zucchini or mushrooms.

Here's how to prepare the turkey ragu.

Procedure

Wash and clean the carrots and celery and then cut them into very small pieces to make the sauté. Also cut the onion into small pieces and let it brown in a hot pan with EVO oil, then add the carrots and celery and cook for 5 minutes.

At this point you can add the minced meat making sure to crumble it well with a wooden spatula. When it has browned with the rest deglaze with white wine and add a scant glass of water.

Let it cook for about 15 minutes on medium low heat and when the ragu is ready use it to dress some short pasta or to stuff zucchini or stuffed eggplants.

Enrich the ragu with a generous grind of black pepper and a sprinkle of grated Parmigiano Reggiano.

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