Slow cooked turkey ragu
Sumptuously slow-cooked turkey is the star of this turkey ragu recipe from William Drabble, with pasta and bacon rounding out the dish
Ingredients
- 2 turkey thighs, bone in, skin on
- 6 slices of streaky bacon, cut into lardons
- 2 large carrots, cut into 0.5cm dice
- 1 large onion, cut into 0.5cm dice
- 4 garlic cloves, chopped
- 2 celery sticks, cut into 0.5cm dice
- 1 bay leaf
- 350ml of red wine
- 500g of tinned chopped tomatoes
- 1000ml of brown chicken stock, or turkey stock
- 50g of butter
- 50ml of olive oil
- 300g of fresh pasta
Instructions
- 1
Place lamb in slow cooker bowl
- 2
Add onion
- 3
Combine all other ingredients and pour over chops
- 4
Cook on low for 6hrs approximately or up to 8hrs for a large lamb roast
- 5
*NOTE*
- 6
This does NOT taste like mushroom.
- 7
Even seasoned mushroom haters have been fed this without knowing and not one has detected the mushroom yet!
- 8
The mint is the mildest hint of flavour but if you really, really don't like it then just leave it out, it won't matter.
- 9
This recipe can be used with lamb chops, lamb steaks, diced lamb, lamb shanks, roast lamb ... even with beef, sausages or chicken! It goes with EVERYTHING :)
- 10
Smaller picture on this recipe is with diced lamb :)