Ragout is a very flexible dish - made with or without meat - generally cooked slowly, over low heat. It's another one of those meals that can be different every time, depending on what's in the fridge, once you get the basics.
You all know I like a quick, one pot meal, so of course I had to tweak this dish to make it fast and easy. This recipe is inspired by a ragout my husband had the last time we were in Greece, staying in the small town of Sparta, eating in one of the handful of restaurants there. The cheesy Greek music and dirty pink walls were less than appealing, but the food was excellent!
So to appease my husband, who appreciates only having to wash one pot after dinner, I made this gluten free version of Spartan ragout!
Ragout is often made with chunks of beef. I don't eat beef, however, so I decided to use ground turkey instead. It's also faster.
The vegetables are flexible. I like a mix of greens, but you can also use potatoes and carrots, or whatever odds and ends you have kicking around.
For a vegan option, however, you can simply skip the meat, or throw in a can of white cannellini beans or kidney beans along with the vegetables.
Ingredients for Easy, Gluten Free Ragout (serves 6)
2 Tbsp extra virgin olive oil (or more as needed, Greek dishes use LOTS of olive oil)
1 lb ground turkey (omit for vegan option)
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup green beans
1 cup green peas
2 medium-sized tomatoes, diced OR 1 (15 oz) can diced tomatoes or puree
2 cups broth - vegetable or chicken or beef broth
1 cup gluten free brown rice shell pasta (or other type of GF pasta)
1 (15oz) can white beans (optional)
4 cups greens (kale, spinach, dandelion leaves, etc)
1 Tbsp dried oregano
1/2 tsp salt
1/4 cup freshly chopped parsley
1. In a large pot, heat oil over medium-low heat. Add ground turkey and cook, stirring regularly, until no longer pink. Remove from pot and set aside.
2. Add more olive oil to pot if needed and fry onions for 5-7 minutes to soften. Add garlic and celery and cook another 1-2 minutes.
3. Add beans, peas, tomatoes, broth, and pasta (and optional beans, if using). Bring to a boil, then reduce heat to simmer for 15 minutes or so, until pasta is al dente.
4. Add greens, oregano, salt, pepper, and reserved meat. Stir in parsley and serve.
This is even tastier the next day, when the flavours have had time to blend, so leftovers are a good thing!
Have you ever had ragout before?
What do you like in it?
Have you checked out my gluten free pasta book Recipes for Unusual Gluten Free Pasta: Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons, pierogis, dumplings, and orzo today :)