Heart-Healthy Classic Italian Ragu Sauce
Indulge in rich, Italian comfort with a healthy twist with our Heart-Healthy Classic Italian Ragu Sauce. This recipe transforms the traditional ragu into a guilt-free delight by swapping out fatty meats for lean ground turkey and using heart-friendly ingredients like extra-virgin olive oil, plenty of finely chopped aromatic vegetables, and low-sodium tomato products. A splash of dry red wine elevates the flavor profile, while earthy oregano, basil, and fresh parsley bring authentic Mediterranean charm to every bite. Slow-simmered for optimal depth and velvety texture, this versatile sauce pairs beautifully with whole-grain pasta or zoodles for a wholesome, satisfying meal. Perfect for health-conscious food lovers seeking bold flavor, this easy-to-make ragu is your next must-try dish! Keywords: heart-healthy ragu, Italian sauce recipe, lean turkey ragu, healthy pasta sauce, Mediterranean cooking.
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 2 tablespoons low-sodium tomato paste
- 0.5 cup dry red wine
- 1 cup low-sodium vegetable broth
- 28 ounces canned crushed tomatoes
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery; sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground turkey, breaking it up with a spoon. Cook until browned, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes to caramelize slightly.
Pour in the red wine to deglaze the pot, scraping up any bits from the bottom. Let it simmer for 2-3 minutes until the wine is mostly evaporated.
Add the vegetable broth and crushed tomatoes to the pot, stirring to combine.
Add the bay leaf, dried oregano, dried basil, and black pepper. Stir well.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially and let it simmer for about 1 to 1.5 hours, stirring occasionally, until the sauce is thickened and flavors have melded.
Taste and adjust seasoning as needed with additional black pepper or spices.
Remove the bay leaf, stir in the fresh parsley, and serve the sauce over your choice of whole grain pasta or zoodles.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1574 mg | 68% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 51.4 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5144 mg | 109% | |
*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.
