Heat the olive oil in a large skillet with high sides over medium heat. When the oil shimmers, it’s a sign that it’s hot enough for cooking. This initial step sets the stage for a flavorful base.
Add the ground turkey to the skillet. Use a spatula to break it up into small pieces as it cooks. Cook for about eight minutes, or until it’s browned and no longer pink. This is crucial for developing a savory flavor.
Once cooked, remove the turkey from the pan and set it aside. This helps to prevent overcooking and allows you to build the sauce in the same skillet.
In the same skillet, add the garlic, onion, carrot, and celery. Stir and cook for about eight to ten minutes. You want the onions to become translucent, which indicates they’re sweet and ready to meld with the other vegetables.
After the vegetables are tender, return the cooked turkey to the skillet. Stir everything together to combine the flavors.
Add the Italian seasoning, marinara sauce, and chicken broth. Bring the mixture to a simmer. This step allows the flavors to develop and deepen.
Let it simmer for about five to ten minutes, stirring occasionally. You want the carrots to become tender and the sauce to thicken slightly.
Finally, fold in the cooked penne pasta and freshly chopped basil. Toss everything together until the pasta is evenly coated with the sauce.
Serve your Turkey Basil Ragu warm, either on its own or with some grated cheese on top for extra flavor.
