Turkey Ragu

Turkey Ragu is a super simple, healthy, and tasty family meal. With plenty of veg, low-fat turkey, and a delicious sauce, this is the perfect pasta dinner. Ideal for midweek family dinners.

Firstly, this is not an authentic Ragu. I’m not an authentic Italian cook. I’m just a mum, trying to feed my family without stress or battles. It tastes amazing, it’s healthy and it’s filled with colour, flavour, and texture. That’s good enough for me. 

However, if you are looking to make an authentic Ragu, then there are some fab tips here.

While I stick to the meat, tomatoes, onion, carrots combination that you find in many Ragu recipes, I miss out the celery. 

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I really don’t like it. It’s one of the few things that I don’t like. If you do, please do include it instead of, or as well as the courgette. 

Turkey Ragu in cooking dish, pasta to the side.

Spices for Turkey Ragu

When it comes to the spices in my Turkey Ragu Recipe, I keep things simple with a pinch of chilli flakes, a bay leaf, and a little thyme. 

Another thing I add to my Turkey Ragu Recipe is the tiniest bit of fennel. I love the flavour and think that it gives this Turkey Ragu a cool summery flavour. I use seeds, which soften as they cook and really fill the dish with flavour. 

You could use ground fennel though, just remember this is a more concentrated flavour, so you only need a pinch. You could also skip the fennel completely. 

Ragu with Turkey Mince

So you can totally make this Healthy Turkey Ragu with turkey mince

Turkey mince is fantastic. It’s healthy, cheap, and can easily be used in place of beef or pork mince in lots of recipes. 

Swapping to turkey mince is a great way to reduce fat, and make your diet a little healthier, without having to skip all of your favourite family dinners.

Just follow this recipe is it is, but with mince. 

Ragu with Turkey Steaks

I prefer my Ragu with Turkey Steaks.

Turkey Ragu on table, bowls of pasta and parmesan to the sides.

A Chunky Turkey Ragu is gorgeous, and I really like the extra texture. 

I make Beef Ragu with big chunks of leftover roast beef, and just really like the way it tastes and feels, so go for the same here. 

Just slice or dice your turkey steaks. I like fairly big chunks, but you could absolutely slice them much smaller, there’s no right or wrong really. 

Leftover Turkey Ragu

You can also make this recipe for Ragu with Turkey leftover from another meal. 

Cooked Turkey Ragu in cooking dish.

Leftover Turkey Ragu is a great way to use up your leftovers. 

Just throw the pre-cooked turkey in when you’d add the pre-browned turkey in this recipe, without worrying about browning it first. 

Rich Ragu is a fab way to give new life to leftovers, and you could even add any leftover veg that you may have. 

Is Turkey Healthy?

Turkey is a really healthy meat

served turkey pasta with parmesan on top.

It’s very lean and low fat. That means that this is a very Healthy Ragu. As long as you don’t have a giant portion of pasta like I inevitably do!

What to Serve with Turkey Ragu

I love Turkey Ragu with Pasta, and really, any pasta goes. 

I tend to serve most of my favourite pasta dishes with Tagliatelle because it’s one that we buy a lot and always have. 

3/4 shot of served turkey pasta.

Turkey Ragu with Pappardelle would be equally amazing, and you could even serve this basic Ragu with cheap penne for a budget-friendly family dinner

Other options, if you aren’t a big pasta fan, are serving your Turkey Ragu with rice, potatoes or just bread to soak up all of the yummy sauce. 

How Long Will Leftover Turkey Ragu Last?

Kept in the fridge, in a sealed tub, Turkey Ragu will last for 2-3 days. Just reheat slowly on the hob, so that the sauce simmers for 30 minutes and the turkey is piping hot. You can add more water, stock, or even milk if it’s a little dry.

close up of turkey in tomato sauce.

You could also freeze Ragu. Cool quickly by removing from the cooking pan, then freeze in a sealed tub for up to 2 months. Thaw slowly in the fridge, and again reheat slowly until the turkey is piping hot before serving. 

served turkey in tomato sauce with pasta.

More Pasta Recipes

If you like this Turkey Pasta Recipe you might also enjoy my Chicken and Chorizo Pasta BakeHalloumi Pasta, or easy Sausage Pasta Bake.

3/4 shot of served portion of pasta bake, cooking dish in background

More Turkey Recipes

Whether you are using up leftovers or looking to reduce fat in your family dinners, turkey is a fab ingredient. Other turkey recipes that you might like include my Turkey Traybake, Leftover Turkey Stroganoff, Turkey RisottoTurkey Pasta Bake, and the classic Turkey Curry.

Yield: 4

Turkey Ragu

Turkey Ragu on table, bowls of pasta and parmesan to the sides.

Turkey Ragu is a super simple, healthy, and tasty family meal. With plenty of veg, low-fat turkey, and a delicious sauce, this is the perfect pasta dinner. Ideal for midweek family dinners.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

  • Cooking spray or 1tbsp oil
  • 600g Turkey Steak – Diced into small pieces
  • 1 Red Onion - Finely diced
  • 2 Cloves Garlic - Crushed
  • 2 Carrots - Peeled and finely diced
  • Pinch Salt and Pepper
  • 1/4 tsp Fennel Seeds
  • Pinch Chilli Flakes
  • 2 tbsp Tomato Puree
  • 100 ml Red Wine
  • 400 g Chopped Tomatoes
  • 500 ml Chicken Stock
  • 1 Courgette - Finely Diced
  • 1 tsp Ground Thyme
  • 1 tbsp Balsamic Vinegar
  • 1 Bay Leaf

Instructions

  1. Heat the oil gently over a medium heat in a large frying pan or cast-iron pot.
  2. Carefully brown the turkey for 5 minutes, before removing it from the pan and setting it to one side.
  3. Add the onions, garlic, and carrots to the same pan, with a little more oil if needed and a pinch of salt and pepper, and fry for 10 minutes, stirring often, until soft and golden.
  4. Add the fennel, chilli, and tomato puree and stir for 5 minutes.
  5. Pour in the red wine, and scrape the bottom of the pan well.
  6. Return the turkey to the pan and add the courgette.
  7. Mix thoroughly.
  8. Pour in stock, tomatoes, thyme, bay, and balsamic vinegar, and stir.
  9. Bring to a simmer and cook uncovered for 2 hours, stirring occasionally, and adding a little water if it starts to dry out too much.
  10. When you are ready to serve, cook your favourite pasta to package instructions.

Notes

  • If you’d rather not use wine, use a little extra stock to scrape the bottom of the pan.
  • If using leftover turkey, skip the browning and just add later.
  • Swap Turkey Steak or mince if you prefer.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 374Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 124mgSodium: 374mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 51g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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