Leftover Turkey Ragu

This leftover turkey ragu is a great recipe to make with leftover turkey and ideal for using Christmas or Thanksgiving recipes. Why not make a big batch for some easy meals?

Course Main Course, pasta

Cuisine Italian

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Calories 158kcal

Author Slightly adapted from a Jamie Oliver recipe

Ingredients

1 red onion diced
2 carrots finely diced
2 sticks of celery finely diced
2 cloves of garlic crushed
200 ml red wine
800 g tinned chopped tomatoes
400 ml water or stock
1 tablespoon tomato puree
1 teaspoon dried rosemary
1 bay leaf
400 g leftover cooked turkey diced

Metric - US Customary

Instructions

Put a little oil in a large saucepan and fry the onion, celery and carrot gently until softened. Stir in the garlic. Cook for another minute and then pour in the wine.
Bring it up to the boil and let it cook for a few minutes and then add the tomatoes. Half fill each empty tin with water or stock and swirl it around before pouring into the pan as well.
Add the turkey, rosemary and bay leaf and bring to the boil then lower the heat and simmer for about 90 minutes.
Serve with pasta, rice or potatoes.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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