TURKEY RAGù
Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.
Provided by Melissa Clark
Categories dinner, easy, weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
- Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
- Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams
17 BEST SLOW COOKER TURKEY FOODS
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- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a turkey recipe in 30 minutes or less!
Nutrition Facts :
SLOW COOKER HEARTY TURKEY RAGU
Flavorful and economical, turkey thighs slow cooked with vegetables and tomato sauce create a delicious ragu to serve with chunky pasta shapes like rigatoni or penne. This recipe makes plenty of sauce, so freeze batches in small containers for quick and easy weeknight suppers.
Provided by Debra D.
Categories European
Time 9h
Yield 1 1/2 Cups, 11 serving(s)
Number Of Ingredients 13
Steps:
- Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
- Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
- Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.
SLOW COOKER RAGU
Cans are one of the best ways to get vegetables from its source to your family table. And canned tomatoes, carrots and mushrooms make this pasta sauce as nutritious as it is delicious.
Provided by Kelsey Nixon
Time 6h15m
Yield 8-10 Servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and saute for 1 minute just to soften. Add the garlic and season with salt and pepper cooking for about 3 minutes. Add the tomato paste and thyme and continue cooking for another 2 minutes. Deglaze with the beef broth using a wooden spoon to pull up any bits from the bottom of the pan. Season with salt and pepper.
- Carefully transfer mixture to the slow cooker. Stir in the canned tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. During last two hours of cooking, add canned carrots and mushrooms to ragu. Skim the accumulated grease from the top before serving.
- Serve over pasta with crusty bread for soaking up the sauce.
SLOW-COOKER BEEF RAGU
Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h
Number Of Ingredients 7
Steps:
- In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
- Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.
Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g
SLOW COOKER PORK PUTTANESCA RAGù
This hearty ragù has all the punchy, briny flavors of traditional puttanesca (tomato, anchovies, capers, olives and red-pepper flakes), and introduces pork shoulder to the equation, making a particularly rich and meaty Sunday sauce. Deep flavor is built by starting the dish in a skillet, searing the pork and caramelizing the tomato paste until concentrated. The mixture might look dry as it gets transferred to the slow cooker, but as it cooks, the pork tenderizes and releases its juices. Before serving, add more tomato, along with lemon and parsley, to balance the deep, long-simmered flavors with fresh ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, trim and discard the large hunks of fat from the pork shoulder then cut the meat into 4 even pieces. Season the pork generously on all sides with salt. Heat the olive oil in a large skillet over medium-high. Working in two batches if necessary, brown the pork on two sides, about 5 minutes per side. Using tongs, transfer the pork to a 5- to 8-quart slow cooker.
- Add the garlic and anchovies to the skillet, along with more oil if needed, and cook over medium, stirring, until fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 3 minutes. Turn off the heat and stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point because anchovies, olives and capers can be quite salty.) Scrape the mixture into the slow cooker with the pork and stir until combined.
- Cover the slow cooker and cook on low until the pork is fork-tender and the sauce deepens in color, about 10 hours.
- Using two forks, coarsely shred the pork. Pour the can of tomatoes and juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Add the parsley and lemon juice. Taste and add more red-pepper flakes or salt if necessary.
- Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle, topped with Parmesan to taste. (If serving the ragù with pasta, loosen the ragù with a bit of pasta cooking water, adding it spoonful by spoonful, to help the sauce coat the pasta.)
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 21 grams, Carbohydrate 15 grams, Fat 36 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 750 milligrams, Sugar 8 grams
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