Turkey Ragu with Polenta
Serve with Dark Greens with Cranberries.
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 tablespoons butter, divided
- 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, divided
- 1 can San Marzano tomatoes (28 ounces)
- 1 cup whole milk
- 1 cup quick cooking polenta
- 1/3-1/2 cup grated Parmigiano Reggiano cheese, plus some to pass at table
- A handful of flat leaf parsley, chopped
In a heavy deep skillet, heat the EVOO and 2 tablespoons butter over medium-high to high heat. Add the meat, season with poultry seasoning and salt and pepper, then brown the meat and crumble, 7-8 minutes. Add the rosemary, garlic, onion, carrot, celery and bay leaf and cook to soften, 7-8 minutes more. Stir in the tomato paste, 1 minute, then the red wine. Stir a minute more, then add 1 1/2-2 cups stock and the tomatoes; break up the tomatoes with a spoon. Adjust the seasonings, reduce the heat and simmer for 12-15 minutes.
While the sauce cooks, bring the remaining stock and the milk up to a boil and whisk in the polenta; cook for 2-3 minutes. Remove from the heat and stir in the cheese, a little salt and pepper, the remaining 2 tablespoons butter and the parsley.
Scoop the thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.