Turkey Ragu

Since my kids love kheema, I keep trying several variety to keep their interest. I had seen this recipe on Rachel Ray show, though I think it varied in few places. I tried it the way I remembered and it turned out pretty good. This dish is pretty hardy and can be just served with side of starch. I am sure this can be made with soy meat too. 

Prep Time: 10 min | Cooking Time : 25 min | Serves : 6

Ingredients:

Ground Turkey kheema - 1 lb.
Shredded Carrots, Onion, Zucchini - About a cup
Garlic - 5 to 7 cloves
Dry Rosemary - 1 tsp.
Chicken stock - 1/2 Cup
Tomato Sauce - 8 oz can
Olive oil - 1 tbsp.
Salt 
Pepper/ Chili Powder

Method of Preparation:

~ Heat oil in a wide bottomed vessel, add turkey meat and cook until brown.
~ Add all the veggies, garlic, rosemary, salt and pepper

~ Once the veggies are almost done, add chicken stock and tomato sauce. Bring it to one boil.
~ Serve it hot over Spaghetti or Polenta.

Sending this to Bon Vivant #13 - Kids Delight going on now @SumeesCulinary.