Meat and Mushroom Ragu - Robert Sinskey Vineyards & Wilding Farm
Meat and Mushroom Ragu This ragu is packed with flavor. The turkey will be barely missed if you choose to omit it due to the large amount of umami packed
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- Extra Virgin Olive Oil
- 1 medium yellow onion, finely diced
- 2 large stalks celery, finely diced
- 2 large carrots, peeled and finely diced
- 2 pounds ground turkey
- 1½ pounds chopped white mushrooms
- 2 cups dry red wine
- 2 dried or fresh bay leaves
- 2 cups tomato puree plus 2 cups water
- Kosher salt
- Freshly ground black pepper
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