0.5 cup carrots shredded store-bought finely chopped
2 ribs celery from the heart with leafy greens, finely chopped
4 cups chicken stock see
1 handful flat-leaf parsley chopped
1 bay leaf fresh
2 large cloves garlic finely chopped
2 pounds pd of ground turkey
2 tablespoons olive oil extra-virgin
1 onion finely chopped
0.3 cup parmigiano-reggiano grated
1 cup cooking polenta quick
2 teaspoons poultry seasoning
0.5 cup red wine
2 sprigs rosemary finely chopped
4 servings salt and pepper black freshly ground
0.3 cup tomato paste
1 cup milk whole
Equipment
bowl
frying pan
whisk
Directions
Watch how to make this recipe.
In a heavy deep skillet heat oil and 2 tablespoons butter over medium-high to high heat, add meat, season with poultry seasoning, salt and pepper, brown the meat and crumble, 7 to 8 minutes.
Add rosemary, garlic, onions, carrots, celery, bay leaf and cook to soften 7 to 8 minutes more. Stir in tomato paste 1 minute then red wine, stir a minute more, add 1 1/2 to 2 cups stock and tomatoes and break up tomatoes with a spoon. Adjust seasonings, reduce 12 to 15 minutes and serve over polenta.
While sauce cooks bring remaining stock and milk up to a boil and whisk in polenta and cook for 2 to 3 minutes.
Remove from heat and stir in cheese, a little salt and pepper, 2 tablespoons butter and parsley.
Scoop thickened polenta into shallow bowls and top with liberal amounts of ragu. Pass extra cheese at the table.
