Heart-Healthy Classic Italian Ragu
Indulge in the comforting flavors of Italy with this Heart-Healthy Classic Italian Ragu, a lightened-up version of the timeless dish that’s as nourishing as it is delicious. Crafted with lean ground turkey, aromatic vegetables, and whole grain spaghetti, this ragu delivers the bold, rich taste of traditional Italian cuisine while promoting heart-healthy eating. A slow simmer of crushed tomatoes, low-sodium chicken broth, and optional red wine creates a deeply flavorful sauce enriched with dried herbs like oregano and basil. Perfect for cozy dinners or meal prepping, this recipe is ready in just over an hour and pairs beautifully with a sprinkle of fresh parsley for a burst of color and freshness. Keywords: heart-healthy ragu, Italian turkey ragu, healthy pasta sauce, easy ragu recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 diced celery stalk
- 3 cloves, minced garlic
- 28 ounces canned crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 bay leaf
- 0.25 cup, chopped fresh parsley
- 0.5 teaspoon salt
- 0.5 cup red wine (optional)
- 12 ounces whole grain spaghetti
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the ground turkey and cook, breaking it apart with a spoon until no longer pink, about 5-7 minutes.
Remove turkey from the pan and set aside. In the same pan, add diced onion, carrots, and celery. Cook until softened, about 8 minutes.
Add minced garlic; cook for an additional 1 minute until fragrant.
If using, pour in the red wine to deglaze the pan, scraping any bits from the bottom, and allow it to simmer for 3 minutes.
Return the turkey to the pan. Pour in the crushed tomatoes and chicken broth, and stir in oregano, basil, black pepper, bay leaf, and salt.
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 60-75 minutes, stirring occasionally, until the sauce has thickened.
While the ragu simmers, cook whole grain spaghetti according to package instructions until al dente. Drain and set aside.
Once the ragu is thickened to your liking, remove the bay leaf and stir in chopped parsley.
Serve the ragu over spaghetti, garnishing with extra parsley if desired.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 50.6 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 5285 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
