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Ragu Raving over Penne

There are certain dishes that transport me back in time, and for me, a truly robust and hearty ragu is one of them. I remember one crisp autumn evening, the kind where the air bites just enough to make you crave warmth from the inside out. We’d just returned from a marathon of trick-or-treating, the kids’ candy bags overflowing, their faces still flushed with excitement. The thought of starting something elaborate from scratch felt daunting, but the promise of this slow-cooked, deeply flavorful sauce waiting patiently in the crock-pot was the ultimate reward. That evening, the aroma alone was a hug, and the first bite was pure comfort, a delicious promise that the best treats often come home with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Servings: 10
Yield: Ample Sauce for 1 lb Penne
Dietary Type: Adaptable (Naturally Gluten-Free if served without pasta, Dairy-Free if Parmesan is omitted)

Ingredients

4 slices lean bacon, cooked until crisp, drained, and crumbled
1 lb ground turkey
1 cup sliced button mushrooms
1 large sweet onion, diced
4-6 garlic cloves, minced
1 bell pepper (any color), diced
1 celery rib, diced (about 1/2 cup)
4 tablespoons mixed Italian herbs
1 pinch red pepper flakes (or more, to taste)
1/2 cup red wine (optional, but recommended for depth)
20 ounces Rotel Tomatoes, pureed (or finely diced)
20 ounces tomato sauce
1 tablespoon brown sugar
Kosher salt, to taste
Fresh cracked black pepper, to taste
1-2 tablespoons butter
4 fresh basil leaves, torn or chopped
1 lb penne pasta, cooked according to package directions
Freshly grated Parmesan cheese, for serving (optional)
Additional red pepper flakes, for serving (optional)

Equipment Needed

Large skillet or Dutch oven
Crock-pot (slow cooker)
Wooden spoon or heatproof spatula
Knife and cutting board
Measuring cups and spoons
Pasta pot

Instructions

Begin by cooking the bacon in a large skillet or Dutch oven over medium heat until wonderfully crisp. Once crisped, carefully remove the bacon from the skillet, drain off the rendered grease, and set the bacon aside on a paper towel-lined plate to cool. Once cooled, crumble the bacon into smaller pieces.
In the same skillet (you can leave a little of the bacon fat for added flavor, or drain it all), add the ground turkey. Cook the turkey, breaking it up with your spoon, until it’s browned all over. Drain off any excess grease from the skillet.
Now, it’s time to build the flavor base in your crock-pot. Add the browned ground turkey to the crock-pot.
Next, add the crumbled cooked bacon to the crock-pot with the turkey.
Incorporate the sliced button mushrooms, the diced sweet onion, the minced garlic cloves, the diced bell pepper, and the diced celery rib into the crock-pot.
Sprinkle in the mixed Italian herbs and the pinch of red pepper flakes.
If you are using the red wine, pour it into the crock-pot.
Add the pureed Rotel Tomatoes and the tomato sauce.
Stir in the brown sugar. This small addition helps to balance the acidity of the tomatoes and adds a subtle sweetness that rounds out the ragu beautifully.
Mix everything together thoroughly in the crock-pot, ensuring all the ingredients are well incorporated.
Cover the crock-pot and cook on the LOW setting for 4 to 6 hours. Throughout the cooking process, stir the ragu when you can. This helps to meld the flavors and prevent sticking. The longer and slower it cooks, the deeper and richer the flavor will become.
About 15-20 minutes before you plan to serve, adjust the seasoning. Taste the ragu and add kosher salt and fresh cracked black pepper as needed. This is also a good time to add any additional Italian seasonings if you desire a more robust herby flavor.
To finish the sauce and add an extra layer of richness and freshness, stir in the butter and the torn fresh basil leaves. Allow the butter to melt and the basil to wilt, releasing its fragrant aroma.
While the sauce is finishing, cook your penne pasta according to the package directions until al dente. Drain the pasta well.
To serve, plate the cooked penne pasta. Ladle a generous portion of the rich ragu over the top.
Garnish with freshly grated Parmesan cheese and a sprinkle of additional red pepper flakes, if desired, for a touch of heat.

Expert Tips & Tricks

This ragu is a prime example of how time and patience transform simple ingredients into something extraordinary. The beauty of this dish is its flexibility. If you find yourself short on time and need a quicker version, you can certainly simmer this on the stovetop over low heat, stirring more frequently, but the true magic happens with slow, gentle cooking. Don’t be afraid to let it cook for the full six hours; the flavors deepen and meld beautifully. When it comes to the Rotel tomatoes, if you prefer a smoother sauce, you can easily blend them in a food processor or use a stick blender directly in the can before adding. This recipe makes a generous amount of sauce, which is fantastic for leftovers. I often make a double batch and freeze half for those busy weeknights when the craving for comfort food strikes. When reheating frozen sauce, thaw it in the refrigerator overnight and then gently simmer it on the stovetop or reheat it in the microwave, adding a splash of water or broth if it seems too thick.

Serving & Storage Suggestions

This Ragu Raving over Penne is a meal that truly shines when served piping hot. The vibrant red sauce blanketing the al dente penne, topped with a snowdrift of Parmesan and a whisper of red pepper, is a feast for the eyes and the palate. It pairs wonderfully with a crisp green salad and some crusty bread for mopping up any stray bits of sauce. Leftovers are a true gift. Once cooled, store any remaining ragu in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to improve as they meld further. For longer storage, this ragu freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags and it will keep for up to 3 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	294.8 kcal
Calories from Fat		65 g
Total Fat	7.2 g	11 %
Saturated Fat	2.3 g	11 %
Cholesterol	36.6 mg	12 %
Sodium	596.4 mg	24 %
Total Carbohydrate	45.4 g	15 %
Dietary Fiber	6.5 g	26 %
Sugars	4.9 g	19 %
Protein	14.5 g	28 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.)

Variations & Substitutions

While this recipe calls for ground turkey, feel free to substitute with ground beef, ground pork, or a combination of meats for a richer, more traditional Bolognese flavor. If you’re looking to make this a vegetarian dish, omit the bacon and turkey, and consider adding a hearty mix of finely chopped portobello mushrooms, lentils, or crumbled firm tofu for texture and protein. For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper. If you don’t have fresh basil, dried basil can be used, but add it with the other dried herbs during the initial cooking phase. For those avoiding gluten, simply serve this magnificent ragu over your favorite gluten-free pasta, zucchini noodles, or even polenta.

FAQs

Q: Can I make this ragu ahead of time?
A: Absolutely! This ragu is even better made a day or two in advance, as the flavors have more time to meld and deepen.

Q: What kind of red wine should I use?
A: A dry red wine like a Merlot, Chianti, or Cabernet Sauvignon works best. Avoid sweet dessert wines. If you prefer not to use wine, you can omit it or substitute with an equal amount of beef or vegetable broth.

Q: How can I make the sauce thicker if it’s too thin?
A: If your sauce is thinner than you’d like after cooking, you can simmer it uncovered on the stovetop over low heat for a while longer to allow some of the liquid to evaporate. Alternatively, you can create a slurry of 1-2 tablespoons of cornstarch or flour mixed with a little cold water, and then whisk it into the simmering sauce until it thickens.

Q: Is this recipe suitable for freezing?
A: Yes, this ragu freezes beautifully! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use fresh tomatoes instead of Rotel?
A: Yes, you can substitute the Rotel tomatoes with two 28-ounce cans of crushed tomatoes or diced tomatoes. If using fresh tomatoes, you would need about 2-3 pounds, peeled, seeded, and chopped, and you might need to adjust the cooking time.

This Ragu Raving over Penne is more than just a meal; it’s an experience. It’s the kind of dish that gathers people around the table, fosters conversation, and creates lasting memories. The slow cooking process allows the ingredients to harmonize, creating a sauce that is both comforting and complex. So, gather your ingredients, embrace the slow cook, and prepare for the delightful chorus of raves that will undoubtedly follow this extraordinary plate of pasta. Enjoy every delicious, soul-warming bite!

Ragu Raving over Penne Recipe