Rachael Ray: Turkey Ragu Cowboy Spaghetti Recipe

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Rachael Ray: Turkey Ragu Cowboy Spaghetti

Can’t decide between a steaming bowl of spaghetti and your kids’ favorite cowboy spaghetti? Why not combine them? Not to mention, chili is practically a must-have during the fall and winter, so it’s pretty convenient that Rachael Ray found a way to create what seems like the ultimate dish. Her Turkey Ragu Cowboy Spaghetti includes everything you’d want in a steamy, hearty bowl of meaty pasta. Plus, after a long day, the last thing you want is to have to spend hours in the kitchen just for a tasty meal. You can prepare this spaghetti in no time!

To get the recipe, click next page.

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Rachael Ray: Turkey Ragu Cowboy Spaghetti Recipe Ingredients

Rachael Ray: Turkey Ragu Cowboy Spaghetti Recipe

Rachael Ray’s Turkey Ragu Cowboy Spaghetti is the perfect combination of every hearty, meaty dish you’d want to enjoy on a crisp fall or winter day. (jeffreyww / Flickr)

  • 4 slices meaty, smoky bacon – diced
  • 1 tsp each ground cumin, coriander, cinnamon, and Mexican oregano
  • 2 jalapenos – chopped
  • salt and pepper
  • 2 tbsp Worcestershire sauce
  • 1 15-oz can kidney beans
  • 1 tbsp extra-virgin olive oil
  • 1 lb leftover turkey – chopped
  • 1 onion – chopped
  • 4 cloves garlic – grated
  • 1/2 C lager beer or white wine
  • 1 28-oz can fire-roasted tomatoes
  • 1 lb spaghetti

To Garnish:

  • 1 white onion – finely chopped, to garnish
  • grated sharp yellow cheddar cheese – to garnish

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Rachael Ray: Turkey Ragu Cowboy Spaghetti Recipe Directions

  1. Bring a large pot of water to a boil for the pasta
  2. Heat a large cast-iron or heavy-skillet over medium-high heat
  3. Add the oil then the bacon and cook for 3-5 minutes while stirring, until crispy
  4. Add the spices and turkey and stir for three minutes until the meat is crispy at the edges
  5. Add the jalapenos, onion, and garlic, then season with salt and pepper
  6. Cook, stirring often, for 7-8 minutes, to soften the onions
  7. Add the wine or beer and Worcestershire sauce
  8. Cook for about a minute, continually stirring, until the liquid is absorbed
  9. Add the beans and tomatoes, then drop the heat to medium and let the mixture simmer for about 15 minutes, stirring occasionally
  10. Salt the boiling pasta water and add the pasta
  11. Cook to al dente, then add a cup of the starchy cooking water to the ragu before draining
  12. Add the pasta to the sauce
  13. Serve topped with onion and cheese

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