Turkey Ragù - Tony Chachere's
"Flavor and comfort collide in this dish that makes turkey the star," Chef J. Jackson. His take on the Italian meat-based sauce is seasoned with Tony's and topped with fresh ricotta cheese.
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Ingredients
- 3 Ounces Pancetta, Diced
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Carrot, Chopped Small
- 1 Small Celery Stalk, Chopped
- 1/2 Onion, Peeled and Chopped
- 2 Garlic Cloves, Finely Chopped
- 1 Bay Leaf
- 1 Pound Ground Turkey (Dark Meat is Best)
- 1 Tablespoon Tony’s Original Creole Seasoning
- 1/3 Cup Red Wine
- 1 Can (14.5 Ounces) Tomatoes, Crushed
- 1 Pound Pasta, Cooked
- Fresh Ricotta
- Tony’s Spice N’ Herbs Seasoning (to Taste)
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