The turkey stew ragù is a delicious and appetizing sauce that you can pair with dry or fresh pasta.
Simple to make using white meat instead of red meat.
I assure you it’s truly delicious and an alternative to the classic ragù.
If you love dishes with tomatoes and sauces, also check out these other recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see what we need to make the recipe
- 4 1/4 cups tomato purée
- 2 cloves garlic
- 1/2 cup carrots (2 small)
- 1/2 cup onion
- 10 leaves basil
- 2 teaspoons salt
- Half teaspoon sugar
- 1/3 cup red wine (about half a glass)
- as needed water
- 14 oz turkey (stew chunks)
Tools
- 1 Saucepan
- 1 Ladle
- 1 Knife
Steps
Let’s take the saucepan and place one whole garlic clove and one chopped inside.
Add the finely chopped onion, small carrot pieces, and a drizzle of extra virgin olive oil.
Let them wilt and add the turkey meat chunks.
Salt.
After the turkey is well mixed with the rest of the ingredients, deglaze with the red wine.
Add the tomato purée, basil, and half a teaspoon of sugar.
Cook over low heat.
I cook for about 3 hours on low heat.
Taste and check the saltiness.
I always prefer to be careful with salt and add it later if required.
The turkey stew ragù is ready to dress the pasta you love and prefer.
Ragù Storage
Once made and cooled, the ragù can be stored in the refrigerator for two to three days.
Sometimes I prepare a double batch and freeze it in small glass containers to have it ready when needed.
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