Spaghetti with Turkey Ragu
Easy dinner for busy weeknights. A super simple dish with amazing "ragu" sauce. It's a red sauce with ground turkey, tomato paste, lemon juice, and to contrast, I added a little brown sugar.
Equipment
- Stockpot
- knife
- cutting board
- Spatula
- Mixing bowls
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 pound ground turkey
- 1 teaspoon thyme
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1/3 cup tomato paste
- 1/4 teaspoon red chili pepper flakes
- 2 vine tomatoes, deseed, diced
- 1 bell pepper, deseed diced
- 1 cup chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt
- 16 oz. dried pasta, cooked according to package
- 1/2 cup Parmesan cheese
Instructions
- Heat the stockpot with oil. Add the onion and garlic, saute for a minute or until fragrant.
- Add the ground turkey, stir, cook until browned. Add thyme, soy sauce, brown sugar, tomato paste, stir to combine.
- Add red chili pepper flakes, diced tomatoes, bell pepper, chicken broth, bay leaves, stir, cover, lower the heat, and simmer for 5 minutes or until the veggies are tender.
- Uncover, add the lemon juice, salt, stir, remove the bay leaves. Add the pasta, continue stirring until well combined. Sprinkle Parmesan cheese and garnish with parsley. Serve immediately.
Notes
- You can use any ground meat you like.
- You can use any pasta you like. Cook aldente
- I like combining green and red bell pepper. If the peppers are too big, cut them in half, deseed, and use only half green and half red pepper.
- You can also add red wine or any of your favorite wines. Reduce the amount of chicken broth by half if you're adding wine.
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