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Crockpot Turkey Ragu Sauce

January 14, 2011

So, I got a crock pot for Christmas.  You can all anticipate seeing a slew of crock pot recipes now, as I am in crock pot honeymoon phase.  My first trial was to make a slow-cooked tomato sauce without having to sit and stir a pot all day, Italian grandma-style.  I think the results were quite satisfactory!


  • 6 tbsp. olive oil, divided
  • 1 lb. 93/7 lean ground turkey
  • 2 large onions, chopped
  • 1 24 oz package of mushrooms, chopped
  • 4 large cloves of garlic, finely chopped
  • 2 quart jars of crushed tomatoes
  • 2 tsp. salt
  • 1/2 tsp. cayenne pepper (you can omit if you don’t like spice)
  • 1 tsp. black pepper
  • 3 tbsp. red wine vinegar
  • 1 tsp. lemon sugar (or plain sugar)

Ahh, the aroma of sauteing mushrooms...

Heat half of the olive oil in a large pan over medium-high heat.  Add the onions and turkey, and saute until the onions are transleucent and the turkey is browned.  Transfer this to the crock pot.  Return the pan to the stovetop, adding the remainder of the olive oil and the mushrooms.  Cook the mushrooms for 5 minutes, then transfer to the crock pot.

Pre-cook down

Add the remainder of the ingredients to the crock pot and set the crockpot to low.  Cook for 8 hours with the lid slightly ajar.


Add to some pasta and enjoy!

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