Slow Cooker Hearty Turkey Ragu

Submitted by Debra D.

"Flavorful and economical, turkey thighs slow cooked with vegetables and tomato sauce create a delicious ragu to serve with chunky pasta shapes like rigatoni or penne. This recipe makes plenty of sauce, so freeze batches in small containers for quick and easy weeknight suppers."

 

• Ready In: 9hrs
• Ingredients: 13
• Yields: 1 1/2 Cups
• Serves: 11

ingredients

• 2 (1 1/2 lb) turkey thighs
• 1 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon pepper, divided
• 1⁄4 cup olive oil
• 2 medium onions, chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 2 large garlic cloves, chopped
• 2 teaspoons chopped fresh rosemary
• 2 (28 ounce) cans crushed tomatoes
• 1 (8 ounce) package button mushrooms, quartered
• 1⁄2 cup water
• 1 lb pasta

directions

1. Pat turkey dry with paper towels; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat oil in large skillet over medium heat until hot. Cook turkey thighs 8 to 10 minutes or until browned, turning once. Place turkey in 5- to 6-quart slow cooker.
2. Cook onions, carrots, celery, garlic and rosemary in same skillet over medium heat 10 minutes or until tender, stirring frequently. Add to slow cooker, along with tomatoes, mushrooms, water and remaining 1 teaspoon salt and 1/4 teaspoon pepper.
3. Cook, covered, on low 8 to 9 hours or until turkey is tender and pulls away from bones. Remove turkey, leaving cooker on. Cut into bite-size pieces; discard skin and bones. Return turkey to slow cooker; cook 15 minutes.
4. Meanwhile, cook pasta according to package directions; drain. Serve ragu over pasta.