Something to help with the bag of cooked turkey which you might have sitting in the freezer. You can also make this with any leftover cooked meat or a mixture would be good.
Wine Suggestion: finish off the red wine you used to cook with this, ideally a Chianti, or similar made from Sangiovese. It doesn’t need to bee too complex, but good fruit and balance is a must.
Turkey Ragù – serves 6
- 1 red onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 carrot, finely chopped
- 1 leek, finely chopped
- 1 stick of celery, finely chopped
- 1 sprig of rosemary, leaves picked and finely chopped
- 1 fresh bay leaf
- 200ml Chianti or similar Italian red wine
- 2 x 400g tins of plum tomatoes
- 400g leftover turkey or other cooked meat, roughly chopped or torn into bite-sized pieces
Heat 1 tbsp of the olive oil in a large heavy casserole on a medium-low heat. Add the onion, garlic, carrot, leek, celery, rosemary and bay leaf. Cook for 20 minutes, or until softened, stirring often.
Turn the heat up to high, pour in the wine and let it cook for a few minutes, then add the tomatoes, breaking them ip with a spoon. Half-fill each empty tin with water and pour into the pan. Add the meat and stir well. Reduce the heat to low and simmer for 1 hour 30 minutes or until thick. Season to taste, and stir in some good olive oil to finish.
Serve with pasta, rice, polenta, baked potatoes or crusty bread.
(Original recipe from Jamie Oliver’s Christmas Cookbook, Penguin Random House, 2016.)
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