I always keep some type of smoked ham hock or smoked turkey leg on hand, JUST in case! You never know. You know? Any time you want to make a ragu, you need something to braise slowly, be it short ribs, ham hocks or turkey legs. This time, I happened to have a giant smoked turkey wing! I ended up making this the sauce for my favorite chicken parm recipe. Unbelievable!
Feel free to experiment here, but a nice red wine, paired up with a glorious stock, chicken, beef or whatever, and high quality San Marzano tomatoes will ALWAYS make for magnificent ragu.
Time to make some RAGU!!
- 1 smoked turkey wing, cut in half at the joint
- 2 thick slices of bacon, cut into lardons
- 1 1/2 cups diced Portobello mushrooms
- 3 medium carrots, finely diced
- 1 medium sweet yellow onion, finely diced
- 3-4 cloves garlic, smashed and minced
- 1 cup Cabernet Sauvignon
- 3 cups chicken stock (I used smoked turkey stock)
- 1- 28 oz. can San Marzano whole tomatoes, crushed with seeds strained
- Fresh thyme and parsley herb bundle
- 2-3 Tbls olive oil
- Salt and cracked black pepper
Preheat oven to 350º
In a dutch oven over medium heat, cook the bacon with 1 Tbls olive oil. Render the bacon until just crisp, about 5 min., stirring often. Reserve bacon bits on paper towel. Place the smoked turkey wings into the pan, skin side down, and sear until brown, about 2-3 min. per side. Remove wings, reserve and loosely tent with foil. Turn the stove up to medium-high and add 1 Tbls olive oil and onions to the pan. Cook until translucent, about 3-4 min. Add the mushrooms, carrots and garlic and saute for 5 min, until tender.
Deglaze with the wine, and reduce by half, about 3 min. Add chicken stock, crushed tomatoes, bacon, 1/2 tsp cracked black pepper and 1/4 tsp kosher salt and stir. Add reserved turkey wings and herb bundle to the broth/veggie mixture. Bring to a simmer and cover. Place in oven and cook for 1 hour. Take the pan out of the oven and flip turkey wings over, cover and continue to roast in the oven, for another 30 min.
Remove from oven and take out turkey wings. Reserve them, loosely covered, and let cool for about 10-15 min. Meanwhile, degrease the broth/veggie mixture, cover and keep warm.
Once the turkey is cool enough to handle, debone, shred and dice the meat and add back to the sauce. Bring sauce back to a simmer over low heat and serve. Toss with pasta and top with some nice parmesan.