Ragu Sauce Recipe with Ground Turkey Meat
This ragu sauce recipe is one I learned when I lived in Tuscany. I altered it by using ground turkey meat instead of veal and beef. It's delicious and easy!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.travisneighborward.com.
Cooking tools:
- Skillet
- Saucepan
- Stove
- Fork
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
Ingredients
- 2 tablespoons olive oil
- 1/3 cup sweet Vidalia onion, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 1/4 cup dry white wine (e.g., a Pinot Grigio)
- 1 cup low-fat milk
- 16 ounces ground turkey
- 14 ounces can of chopped tomatoes, unsalted
- 1 cup water
- salt and black pepper to taste (I put 1/2 teaspoon of each)
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