Today I want to show you how to make a delicious ragu that has a creamy texture as compared to a traditional ragu texture. Whilst this isn’t what Italian nonnas are making, I promise, this simple ragu recipe is going to deliver maximum flavour, and fill your home with a beautiful aroma as it cooks.
Additionally, this recipe is naturally gluten free, and it’s also top 9 and top 14 free, making it incredibly inclusive for the whole family.
Allergy Status (Does Not Include Your Parmesan Cheese of Choice)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, Fructose Intolerance, GAPs, Paleo, SCD
Compatible With: Low Histamine
Low Histamine: Use a safe-for-you cheese in place of the parmesan. Be sure to sample for salt levels after melting the cheese. Parmesan is naturally salty and you’ll want to ensure the salt is balanced.
Simple Ragu Recipe Ingredients List
Part 1 Ingredients
- 40g Lard/Drippings OR Cooking Fat of Choice
- 200g Organic Carrots, thinly sliced and halved
- 1/2 – 1 tsp Sea Salt
Part 2 Ingredients
- 670g Organic Ground Turkey (24 ounces/1.5lbs)
- 1.5 tsp Sea Salt
Part 3 Ingredients
- 165mL Broth/Stock of Choice (6 ounces)
- 1/2 – 1 tsp Organic Ground Turmeric
- Optional: Organic Black Pepper to Taste
Part 4 Ingredient
- 170g Shredded Parmesan Cheese of Choice (6 ounces)
Ingredient Notes
To prep the carrots, peel them, then cut in half lengthwise. Now, thinly slice each half. See the photos for an example.
Any broth or stock will work. Mine is homemade, but you can use a bone broth, beef broth, beef stock, lamb stock, chicken stock, chicken broth, or even a homemade pork broth. It all will work.
You can use dairy based or dairy free Parmesan for this simple ragu recipe. I use this shredded Parm from Follow Your Heart. A lot of grocery stores carry it these days (but call ahead so you don’t waste a trip). I’ve also heard good things about the Vio Life brand (contains coconut). You can swap the Parm for an alternative cheese, as long as it’s shredded, and you really enjoy it. Also keep in mind, Parmesan is naturally salty. If you swap it for a different cheese, be sure to sample several times after the cheese has been added to make sure the salt levels are where you want them.
More Delicious Meaty Recipes
If you’re looking for more easy meals that are gluten free and allergy friendly, I’ve got you covered. These meaty recipes are all great options for upcoming dinner times.
- Lamb Ragu Recipe (features mushroom, shallots, tomato paste and more richly flavoured ingredients)
- Thia Garlic Chicken Recipe
- Kimchi Beef (such a great dinner for busy weeknights)
- Lamb Tacos
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Free-From Kitchen Tips
If you have less common food allergies and have to make your own broth and stock at home, use a deli container for storage. I make large batches of stock, then store it all in 32-ounce deli containers and freeze. Don’t fill to the top to have space for expansion. I’ve found that the 32 ounce container is the perfect size for what I need.
Each time you make a bacon that’s safe for you, drain it off and store the fat. That’s drippings you can use when cooking in the future, and this is a great way to add more flavour to your food.
Simple Ragu Recipe Directions
Once you have your carrots prepped, heat a large skillet (I use a non-stick pan) on medium heat (6.5/10 for me). Melt your lard/cooking fat, then add the carrots. Add your salt, mix well, and cook for 10 minutes. If you plan to serve this with pasta, use the full teaspoon of salt. If you’ll be eating this standalone or with crackers/chips, only add 1/2 teaspoon of salt.
Next, add your ground turkey and 1.5 teaspoon of sea salt. Break the turkey into small pieces as it cooks. This also helps to distribute your salt. Cook for 5 minutes.
Now, add your broth and turmeric (and optional black pepper). Mix very well and continue to cook for 6 – 8 minutes. You’ll want to cook your mix until the turkey has full cooked (no pink remains). Be sure to stir as needed to prevent burning/sticking.
Finally, add your parmesan cheese. Mix it into the turkey and carrots. Once the cheese has melted, your ragu is ready to go.
Storage
Your ragu can be stored in the fridge for 5 days and eaten throughout the week. You can store the leftovers in a large container, or small individual containers, which makes it really easy for someone to take it as a lunch. Either way, use an airtight container.
Technically, this could also be frozen, but depending on your cheese, the thaw and reheat may not be as good as when you first made it. Should you choose to try freezing, for the best results, your freezer-safe container needs to be an airtight container.
Pasta Sauce Recipes to Enjoy
If you’re on the hunt for delicious sauces for your next pasta dish that are gluten free and allergy friendly, I’ve got you covered.
- Creamy Avocado Pasta Sauce Recipe
- Butternut Squash Parmesan Pasta Sauce (vegan, top 9 free)
- Veg Loaded Pasta Sauce Recipe (I’m told this tomato sauce based recipe tastes like a Chef Boyardee copycat in the best way possible, but made with fruit and veg only)
- Easy Ragù Recipe (tomato free, top 9 free, top 14 free)
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Serving Ideas for Your Simple Ragu Recipe
This creamy sauce is pretty versatile and can be served in many ways. Here are just a few ideas to get you started:
- Serve over creamy polenta (if you’re allergic to corn like me, look up “rice grits”, which can be a good alternative)
- Cook onion and garlic cloves together, add rice and mix well. Use this as a base to serve the ragu on top of.
- Experiment with different pasta types (sweet potato, grain free, millet pasta, and so on), which can change the overall flavour profile.
- Serve with chips (my kids would argue this is one of the best ways to eat ragu)
- Pair with your favourite pasta and top with chopped fresh herbs you enjoy (parsley is a good start)
- Make rich mashed potatoes (think heavy cream, butter, and spices) and serve your ragu on top with a side of oven roasted veg.
Answering Your Simple Ragu Recipe Questions
Could I add bay leaf to this ragu sauce recipe?
I don’t recommend adding bay leaves to this particular recipe. On the other hand, this lamb ragu recipe would do well with added bay leaf.
Will this recipe work with pork mince?
Yes, this recipe will work with pork mince, as well as other minced meats and ground meats (including ground pork). If your mince has a high fat percentage, it may be better to cook it separately, drain off the fat, then mix it into the other ingredients.
Can I make this a sausage ragu instead of a turkey ragu?
Ground sausage would be a good substitute for the ground turkey in this recipe. I haven’t tested sliced sausage in place of the ground meat, and can’t say if that will work. However, any ground meat can take the place of the turkey.
Could I make this simple ragu recipe in an Instant Pot?
I don’t suggest making this easy dinner recipe in your Instant Pot, and that’s mainly because of the dairy free cheese component. However, that being said, I only make this recipe in a large saucepan or large frying pan each time. If you want to experiment, go for it.
I’d suggest using your Instant Pot on sear mode first, and adding the Part 2 Ingredients. Once the meat has cooked a bit, be sure to scrape the bottom of the pot to release any browned bits. Add the rest of the ingredients, except for the cheese. Mix everything together, then pressure cook. Once it’s done cooking, I’d add the cheese then simmer for a bit to ensure it’s fully melted and incorporated.
Can I use a combination of beef and turkey for this recipe?
Yes, you could use a mix of ground beef and ground turkey to make this recipe. I’d suggest combining the meats together in a large bowl first, or putting them through your grinder or food processor together so they’re well distributed/combined.
Would this be a good recipe for my slow cooker?
With the cheese content of this recipe, I wouldn’t say it’s the best option for slow cooking. This lamb ragu recipe would be a better choice for slow cooking.
If for some reason you really need to use your slow cooker, heat a large skillet on medium-high heat, add a little olive oil, then partially cook the Part 2 Ingredients. This locks in the flavour and size so you don’t end up with a giant meat clump. Transfer the meat to your slow cooker, then add the rest of the ingredients, except for the cheese. Mix everything together, then slow cook. Once it’s done cooking, I’d add the cheese then simmer for a bit to ensure it’s fully melted and incorporated.
Whilst I haven’t personally tested this, the above method should get you good results and that slow-cooked flavor people often rave about.
What’s the best type of pasta to serve this ragu with?
Pappardelle pasta is a classic choice for ragu and that’s because it’s a large flat pasta. This particular pasta shape is great at capturing sauces, especially a meat-based sauce. Your pasta of choice should be well suited for thick sauces with meat. If your favorite pasta happens to be fusili (the spiral shape), I’d skip it for this meal and use something like spaghetti, bow ties, or even a macaroni noodle to make sure you have the best results.
If I serve this with pasta, does it have to be al dente?
Nope, not if you don’t like al dente pasta. The term al dente means you cook pasta until there’s a little bite left, then drain it off. This term also means that the pasta isn’t mushy at all.
However, if you love mushy pasta, that’s what you should serve your meat sauce with. Remember, cooking and food is all about personal preference. Sure, there are some hard rules like internal temperatures for food safety. Outside of that though, it’s about serving the ingredients you love, the way you love them.
Can I cook this ragu recipe in a Dutch oven?
You could absolutely make this simple ragu recipe in a large Dutch oven or even a heavy-bottomed pot. I usually use a large/deep nonstick pan, but they’ll all get the job done well. Should you choose to use a large Dutch oven, make sure you drop the heat a little bit.
I’ve found that when I use my Dutch oven, medium heat (5.5 or 6/10 for me) is all I need to create a delicious meat sauce. When the heat is higher, I find that the ingredients stick to the bottom of the pot rather quickly and tend to burn.
Is this essentially a bolognese sauce?
No, this wouldn’t be a classic bolognese found in Italian cuisine. A simple beef ragu (such a great sauce) would be a lot closer by definition. Typically, a bolognese includes ground beef, tomato, onion, herbs. This recipe is missing more than half of those ingredients. This lamb ragu recipe however would be a lot closer to a bolognese sauce.
