Turkey Ragu with Fresh Herbs and Red Wine Pressure Cooker Recipe

Turkey Ragu With Fresh Herbs And Red Wine Pressure Cooker Recipe

Ingredients

Makes about 10 cups, enough for 3 pounds pasta – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1½ pounds ground turkey (dark meat preferred)
• 1 large white or yellow onion, finely chopped
• 1 large carrot, finely chopped
• 2 ribs celery, finely chopped
• 4 cloves garlic, finely chopped
• 1 (28-ounce) can organic peeled tomatoes in juice, undrained
• 1 (15-ounce) can organic tomato sauce
• 1 (6-ounce) can organic tomato paste
• 1/3 cup dry red wine, such as merlot or chianti (first pour it into the tomato cans and swirl it around to rinse down the inside), or more to taste
• 2 teaspoons dried Italian herb blend
• ¼ cup torn fresh basil leaves
• 3 tablespoons chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the turkey and cook until it is no longer pink, stirring and breaking it up with a wooden spoon
3. Transfer to a plate
4. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
5. Add the carrot and celery and cook 1 minute
6. Add the garlic and stir for 1 minute
7. Add the tomatoes and their juice, tomato sauce, and tomato paste
8. Mash the whole tomatoes with the back of your spoon
9. Stir in the wine and dried and fresh herbs
10. Bring to a boil and let boil for 30 seconds
11. Return the cooked turkey to the pot with any accumulated juices
12. Add salt to taste and a few grinds of black pepper
13. Give a good stir
14. Close and lock the lid
15. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 10 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. Stir and taste the sauce for salt and pepper
23. Use or let cool completely and store in an airtight container in the refrigerator up to 4 days or the freezer for up to 1 month
24. Beef Ragu: Substitute lean ground beef for the turkey
25. Proceed as directed
26. White Meat Ragu: Substitute the turkey with 1 pound ground veal and ½ pound ground chicken
27. Proceed as directed
28. Venison Ragu: Substitute ground venison for the turkey
29. Proceed as directed, adding ¼ cup red wine vinegar in Step 3

Full List of Sauce Recipes
Full List of Turkey Recipes