Directions

1. 1. Cook the Turkey: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the turkey from the pan and set aside.
2. 2. Saute Vegetables: In the same pan, add a little more olive oil if needed. Add the chopped onion, garlic,jalapefios (or red chili peppers), carrot, and celery. Saute for about 5-7 minutes, or until the vegetables are soft and the onions are translucent.
3. 3. Add Tomato Paste and Spices: Stir in the tomato paste and cook for another 2 minutes. Add the smoked paprika, ground cumin, dried oregano, and ground cinnamon. Cook for another 1-2 minutes until the spices are fragrant.
4. 4. Deglaze the Pan: Pour in the white wine, if using, and scrape the bottom of the pan to loosen any browned bits. Let the wine reduce by about half, which should take about 2-3 minutes.
5. 5. Add Tomatoes and Broth: Stir in the crushed tomatoes and chicken or vegetable broth. Return the cooked turkey to the pan and bring the mixture to a simmer.
6. 6. Simmer the Ragu: Reduce the heat to low and let the ragu simmer uncovered for about 30-40 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust seasoning with salt and black pepper.
7. 7. Finish and Serve: If desired, stir in chopped fresh basil or parsley before serving. Serve the spicy turkey ragu over your favorite pasta, polenta, or even in a sandwich. Top with freshly grated Parmesan cheese if desired.