take my word for it wednesday.. italian turkey sausage ragu is so flavorful..

i've mentioned a time or two that pete is italian.. his grandparents on his dad's side both came over from sicily.. shell, bob and i are going to new york for shell's graduation and bob suggested we go to ellis island and show shell where her great grandparents are recorded.. i am rather excited.. believe me that trip will be food documented for sure..so back to pete being italian.. every sunday growing up his family had sunday supper.. and lasted well into the 90's.. then with all of  us moving in different parts of the valley it got reduced to once a month.. then once every few months.. but as a mother of a kid who doesn't live at home now i try to have the kids over as often as possible.. and well when that does happens pete a lot of times asks for an old family favorite.. since we now use turkey instead of beef this family favorite got a revamp and it was well received.. it's rich and thick and deep with flavor.. try it you'll like it.. and check back next week.. the kids are coming to dinner this weekend and we are smoking ribs, pork shoulder, salt and mozzarella.. i can't wait..

turkey italian sausage ragu

prep time: 45 minutes
cooking time: 2 1/2 hours


olive oil
2 carrot, finely chopped (i used my mini food processor)
1 large onion, finely chopped
2-3 garlic cloves, minced
1 lb italian turkey sausage, casing removed
1/4 cup of red wine
1 (28 oz.) can crushed tomatoes with it's juice
2 tblsp. tomato paste
1 cup chicken broth
1 tblsp. chopped fresh italian herbs {thyme, oregano, basil & rosemary} if you don't have fresh you can use dried
salt and pepper
1 tsp. crushed red pepper


in a heavy bottom skillet heat oil up (2 turns around the pan), add carrots and onions and cook over medium heat stirring occasionally until soft and just beginning to brown about 8 minutes... add garlic and cook another 3-4 minutes... using a slotted spoon remove veggies to a plate and set aside... 2 more turns around the pan with olive oil add sausage and cook until brown and crumbly.. add tomato paste and cook until well incorporated.. about 3-5 minutes.. then add red wine and simmer until most is evaporated, scraping up all the tasty bits from the bottom.. now add crushed tomatoes, chicken broth, herbs, reserved veggies you set aside and salt and pepper... reduce heat to low/simmer and cover and cook for 2 1/2 hours.. check on it occasionally and stirring.. towards the end about 30 minutes before your ready to serve add crushed red pepper..when checking on it if it's to thick add more chicken broth or if to thin add a tablespoon of tomato paste.. serve over pasta with a crisp salad and crunchy bread...

enjoy and get cook'n!!


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