Rich Turkey Ragu Pasta
A comforting and flavorful pasta dish using leftover turkey, perfect for a family meal.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Colander
Ingredients
Main Ingredients
- 3 cups shredded leftover turkey
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 2 tablespoons olive oil
- 28 oz can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 pound pasta of choice
Instructions
Preparation
- Shred the leftover turkey into bite-sized pieces. Chop the onion, dice the carrots and celery, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute, being careful not to burn it.
- Add the canned tomatoes, oregano, and basil to the pot. Season with salt and pepper. Bring to a simmer and cook for 20 minutes.
- Stir in the shredded turkey and let it simmer for another 10 minutes to absorb the flavors.
- While the sauce simmers, cook pasta according to package instructions. Drain and set aside.
- Add the cooked pasta to the pot with the turkey ragu. Stir until well combined and coated.
Serving
- Serve the turkey ragu pasta hot, garnished with fresh herbs if desired.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use fresh herbs for garnishing to enhance the flavor. Ingredient Substitutions: Substitute ground turkey if needed. How to Serve: Serve with a side salad for a complete meal. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the sauce in advance and store it separately from the pasta.