Giovanni's Chicken And Turkey Ragu Recipe - Cooking Index
Giovanni's Chicken And Turkey Ragu Recipe - Cooking Index
| 1 | Onion - quartered | |
| 1 | Celery stalk - chopped | |
| 1 | Carrot - chopped | |
| 1/4 cup | 49g / 1.7oz | Butter |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 3 | Garlic cloves - (to 4) - minced | |
| 3/4 lb | 340g / 11oz | Ground turkey |
| 3/4 lb | 340g / 11oz | Ground chicken |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 237ml | White wine |
| 3 | Peeled whole tomatoes - (28 oz ea) | |
| 4 | Bay leaves - (to 5) |
Combine onion, celery and carrot in blender or food processor until finely minced.
Melt butter with olive oil in large saucepan over medium-high heat. Add garlic and vegetables and saute until lightly browned, 10 minutes. Add turkey and chicken. Cook and stir until meat is no longer pink, 5 minutes. Season with salt and pepper to taste.
Increase heat to high and stir in wine. Cook until wine evaporates, 5 minutes. Puree tomatoes in food processor in batches. Add to meat mixture. Add bay leaves. Cover and cook over low heat 1 hour.
Uncover and continue to cook until sauce reaches medium-thick consistency, 1 to 1 1/2 hours more. Stir occasionally during cooking.
This recipe yields 8 servings.
Each serving: 263 calories; 638 mg sodium; 59 mg cholesterol; 14 grams fat; 16 grams carbohydrates; 17 grams protein; 1.6 gram fiber.
Source:
The Los Angeles Times, 09-29-1999
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