Turkey Ragu with Polenta (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
4 tablespoons butter |
2 pounds ground turkey |
2 teaspoons poultry seasoning |
salt and freshly ground black pepper |
2 sprigs rosemary, finely chopped |
2 large cloves garlic, finely chopped |
1 onion, finely chopped |
1/2 cup store-bought shredded carrot or 1 small carrot, finely chopped |
2 ribs celery from the heart with leafy greens, finely chopped |
1 fresh bay leaf |
1/4 cup tomato paste |
1/2 cup red wine |
4 cups turkey stock or chicken stock |
1 (28-ounce can) san marzano tomatoes |
1 cup whole milk |
1 cup quick cooking polenta |
1/3 to 1/2 cup grated parmigiano-reggiano, plus some to pass at table |
a handful flat-leaf parsley, chopped |
Directions:
1. In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes. Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
2. While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes. Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
3. Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.
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