I am under the impression that everyone likes a good (turkey) ragu. Most common rule when cooking one is the longer the better, flavor-wise. However, not everyone has the time and patience for the slow’n’low method, so here’s a recipe for when you have a bit of extra time (one hour) on your hands.
Main characters in this story are turkey mince and grilled peppers, that compliment each other perfectly. A touch of butter and milk make this dish a bit more indulgent. And how important of a part will the cheese have in this story depends on your serving style.
- 500-600 g minced turkey
- 1 smaller yellow onion
- 2 cloves garlic
- 300-350 g tomato pulp
- 2 grilled peppers
- 20 g grana padano
- 20 g butter
- 50 ml milk
- 2 tbsp olive oil
- salt, pepper
- Heat up a deeper frying pan, add oil and the onions and sauté for 5 minutes (add a bit of water if necessary). Then add finely chopped garlic and sauté for 2 more minutes.
- Add the turkey mince and break it up with a wooden spoon. Sautee for 10 minutes, until it gets a nice color.
- Then add the tomato pulp, 100 ml of water and salt and pepper and sauté for 15 minutes.
- Add the grated grana padana and finely chopped grilled peppers and let it bubble away for 10 minutes. Then add the butter and let it cook for further 5 minutes.
- Pour in the milk and stir well, lower the heat all the way down and leave it for 5 minutes.
- Serve with pasta (like tagliatelle or papardelle), extra grated grana padana and some finely chopped fresh parsley.