Turkey Ragu Recipe
Rich and hearty Turkey Ragu makes a wonderful family meal. It's simmered with tomatoes, herbs, and a splash of red wine for deep flavor. Serve over your favorite low carb noodles.
Servings 6 servings
Calories 279kcal
Ingredients
- 2 tablespoon olive oil
- ¼ cup chopped onion
- 2 medium celery ribs chopped
- Salt and pepper
- 2 cloves garlic minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 ½ lb ground turkey
- ¾ cup red wine or chicken broth
- 1 cup low carb marinara like Rao's
- 14 ounces diced tomatoes
Instructions
- Heat the oil in a large saucepan or dutch oven over medium heat. Once hot and shimmering, add the onion and celery and sprinkle with salt and pepper. Sauté until tender, about 4 minutes.
- Add the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, about 1 minute more.
- Add the turkey and cook 7 minutes, stirring frequently, until mostly cooked through. Stir in the wine and continue to cook until evaporated by about one-third.
- Stir in the marinara sauce and diced tomatoes. Simmer another 15 minutes, to allow the flavors to meld.
- Serve over cauliflower rice or your favorite keto noodles.
Notes
Storage Information: Leftover turkey ragu can be stored in an airtight container in the refrigerator for 4-5 days. You can also freeze it for up to 4-6 months. Thaw overnight or transfer to a pot and heat gently on the stove.
Nutrition
Serving: 1serving = ⅙th of recipe | Calories: 279kcal | Carbohydrates: 6.6g | Protein: 22.6g | Fat: 15.3g | Fiber: 1.2g