Rustic Turkey Ragu with Rosemary over Mascarpone Polenta

Why You’ll Love This Recipe

• Comforting Italian farmhouse flavors with lighter ground turkey and fragrant rosemary.
• Slow-simmered, tomato-rich ragu pairs perfectly with creamy mascarpone polenta.
• Make-ahead friendly; the ragu tastes even better the next day.
• Weeknight-manageable steps with restaurant-quality results.

Grocery List

• Produce: 1 large onion, 2 medium carrots, 2 celery stalks, 4 garlic cloves, 1 bunch fresh rosemary (plus optional parsley for garnish), 1 bay leaf
• Dairy: Whole milk, unsalted butter, mascarpone, Parmesan
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz), tomato paste, low-sodium chicken stock, dry red wine (or extra stock), coarse polenta (stone-ground), balsamic vinegar, crushed red pepper flakes, kosher salt, black pepper, ground turkey (1.5 lb)

Full Ingredients

Turkey Ragu

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced (about 1.5 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 1 cup)
• 4 garlic cloves, minced
• 1.5 lb ground turkey (93% lean)
• 1 tbsp tomato paste
• 1/2 cup dry red wine (or chicken stock)
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken stock, plus more as needed
• 1 tbsp fresh rosemary, finely chopped (plus extra leaves for garnish)
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp granulated sugar (optional, to balance acidity)
• 1.5 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 tsp balsamic vinegar

Mascarpone Polenta

• 4 cups water
• 2 cups whole milk
• 1.5 cups coarse stone-ground polenta (not instant)
• 1 tsp kosher salt
• 3 tbsp unsalted butter
• 1/2 cup mascarpone cheese (4 oz)
• 1/2 cup finely grated Parmesan cheese
• 1/4 tsp freshly ground black pepper

To Serve

• Extra-virgin olive oil, for drizzling
• Shaved Parmesan and a few rosemary leaves (optional)

Step-by-Step Instructions

Step 1: Build the vegetable base

Place a heavy Dutch oven over medium heat. Add the olive oil, then the onion, carrots, and celery with a pinch of the salt. Cook, stirring occasionally, until the vegetables are soft and lightly golden, 8–10 minutes. This slow sweat builds sweetness for the sauce.

Step 2: Brown the turkey

Add the ground turkey in an even layer. Let it sear undisturbed for 3 minutes, then begin breaking it up with a wooden spoon. Cook until no longer pink and lightly browned, 6–8 minutes. Season with 1.5 tsp kosher salt and 3/4 tsp black pepper.

Step 3: Concentrate the flavor

Stir in the garlic and tomato paste; cook until the paste darkens to brick red and smells sweet, 1–2 minutes. Pour in the red wine (or stock) to deglaze, scraping up any browned bits. Simmer until reduced by about half, 2–3 minutes.

Step 4: Simmer the ragu

Add the crushed tomatoes, 1 cup stock, chopped rosemary, bay leaf, red pepper flakes, and sugar (if using). Bring to a gentle simmer, then cover with the lid slightly ajar. Maintain a steady, gentle bubble at 185–195°F (85–90°C) for 45 minutes, stirring every 10 minutes. Remove the lid and simmer 10–15 minutes more to thicken. If it reduces too quickly, add splashes of stock.

Step 5: Cook the mascarpone polenta

About 30 minutes before the ragu is done, bring the water and milk to a bare simmer (180–190°F / 82–88°C) in a heavy saucepan. Whisk in 1 tsp kosher salt. Rain in the polenta while whisking vigorously to avoid lumps. Reduce to low and cook, whisking every 2–3 minutes, until thick, creamy, and the grains are tender with a little bite, 25–30 minutes. Off the heat, stir in butter, mascarpone, Parmesan, and 1/4 tsp pepper. If too thick, whisk in hot water or milk 2–4 tbsp at a time. Keep warm over the lowest heat.

Step 6: Finish and balance the ragu

Fish out the bay leaf. Stir in the balsamic vinegar. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed. The sauce should be rich, savory, and lightly rosemary-forward with a gentle acidity.

Step 7: Plate and serve

Spoon a generous bed of hot polenta into warm bowls. Ladle the turkey ragu over the top. Drizzle with a little olive oil and finish with shaved Parmesan and a few rosemary leaves. Serve immediately.

Pro Tips

• Let the turkey brown before stirring; color equals deeper flavor in the final ragu.
• Keep the simmer gentle to prevent tough meat and watery sauce; aim for 185–195°F (85–90°C).
• Whisk polenta constantly for the first 2 minutes to prevent lumps, then stir frequently as it cooks.
• Adjust thickness at the end: a splash of stock loosens the ragu; a brief uncovered simmer thickens it.
• For ultra-creamy polenta, finish with an extra tablespoon of butter or a splash of warm milk just before serving.

Variations

• Herb swap: Replace half the rosemary with fresh thyme for a softer, woodsy profile.
• Protein twist: Use ground chicken thigh or a 50/50 mix of turkey and mild Italian chicken sausage.
• Cheese change-up: Substitute mascarpone with 1/2 cup ricotta or 4 oz cream cheese for similar richness.

Storage & Make-Ahead

Ragu keeps 4 days refrigerated or up to 3 months frozen. Cool completely, then store airtight; reheat gently to 165°F (74°C), adding stock as needed. Polenta is best fresh but can be refrigerated up to 3 days; rewarm on the stovetop with additional milk or water, whisking until creamy. Leftover polenta can be chilled in a slab, then sliced and pan-fried in a little oil or butter for crispy polenta cakes topped with warmed ragu.

Nutrition (per serving)

Approximate: 590 calories; 33 g fat; 45 g carbohydrates; 30 g protein; 3 g fiber; 980 mg sodium. Values will vary with ingredient brands and seasoning.