Healthy Turkey Ragu

 Mid-week dinner slump?  I give to you a simple yet tasty Turkey Ragu that can be served over pasta or Spaghetti Squash.  With very few ingredients, this comes together in 30 minutes or less.  I prefer to make it earlier in the day, or even the day before to allow the ingredients to get to know each other, but making it just before serving is totally fine.  This sauce will also freeze beautifully.  Get cookin' good lookin'!

Healthy Turkey Ragu

Serves 4

2 tsp olive oil
1lb lean ground Turkey
1/2 sweet onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, diced
1/2 tsp each dried Basil, Oregano and Fennel Seeds (crush fennel seeds on cutting board before adding)
1/2 tsp salt
freshly ground pepper
24oz jar Passata aka Strained Tomatoes
Pinch Chili Flakes (optional)
Freshly chopped Parsley (optional)


Heat a pot or pan over medium high heat and add olive oil.  Add the turkey and cook about 5 minutes breaking up with a spoon, until almost cooked through.  Add the onion, garlic, carrots and salt and pepper to the turkey and cook about 5 minutes.  Add the dried herbs, salt and pepper, stirring to combine.  Pour in the strained tomatoes and chili flakes, if using. Turn the heat down to medium low and simmer with the lid off for about 20 minutes.  The ragu should be thick.  Sprinkle in the parsley if using.  Voila!
Can be made a day ahead.  Freezes well.