Ragus are an easy-to-make and versatile weekday meal. You can hide extra vegetables (as long as they’re finely minced!) in ragus, especially, if you’re cooking for picky eaters! Transform any leftover ragu into a body-warming “soup”: simply add enough filtered water to leftover ragu until thinned and liquid in consistency. Warm on stove and fold in some kelp noodles for “turkey noodle soup”.  It’s delicious comfort food on a raw, cold evening—or morning.

This turkey ragu contains:
»  Immune boosting aromatics: Onions + garlic + ginger
»  Anti-inflammatory spices: Cinnamon + nutmeg
»  Natural sweetness: Organic pureed tomatoes + organic peas
» High-quality protein:  Pasture-raised ground turkey
»  Thyroid-supportive nutrients: B vitamins + selenium + zinc:  Pasture-raised ground turkey
 

Easy Turkey-Ginger Ragu

Serves 4

 
1 pound pasture-raised or organic ground turkey
1 tablespoon organic raw or organic unrefined coconut oil
2 medium onion, chopped fine (or buzz in food processor)
4 cloves garlics, minced (I pulse until fine in food processor)
2-3 tablespoons minced fresh ginger root
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup organic strained tomatoes + 3/4 cup filtered water
1-1/2 cups cooked organic frozen peas
1 teaspoon Celtic sea salt+ more, to taste

If using frozen vegetables: Cook the organic peas, according to the instructions on the package. Set aside.

Warm coconut oil in a Dutch oven over medium heat.  When the coconut oil is hot (but not smoking), add onions.

Saute until translucent about 4 minutes, reducing heat to medium-low (or low) if necessary.

Add minced garlic and ginger, cooking about 30 seconds to 1 minute.

Stir in cinnamon and nutmeg, combining well with the onion mixture.  If the spices and onion mixture are sticking to the bottom of the Dutch oven, add some filtered water (to scrape up) and lower heat.

Raise heat to medium. Add ground turkey, breaking meat up into bits and cook until pink is no longer visible, about 3 to 5 minutes. Add strained (pureed) tomatoes and bring turkey and onion-spice mixture to a gentle boil. Cover.

Reduce heat to low and simmer about 5-8 minutes.  Fold in the cooked peas; mix well.  Turn off the heat. Season with Celtic sea salt, to taste (I usually start with 1 teaspoon), and stir well.