We tried this recipe: https://cooking.nytimes.com/recipes/1013593-turkey-ragu Our modifications: first, in lieu of pancetta, we used 4 slices of precooked bacon, cut into matchsticks. Second, we doubled the recipe, using 1 1/3 minced turkey (which was the size we had) and 1 lb minced beef. We doubled the amount of onion, garlic, celery, and carrot, and minced it in a handheld mixer. Third, for the 29 oz crushed tomatoes, we had only 28 oz canned. To supplement, we added 1 medium tomato that we minced in the handheld mixer. We doubled the proportions of all remaining ingredients, but we omitted the ricotta cheese. To add some heat, we used about 1 tsp crushed red pepper. After stirring in the unsalted butter (we used 4 Tbsp), we added the following for balance: a splash each of apple cider vinegar, pomegranate-quince white balsamic vinegar, balsamic vinegar, and 1 tsp sugar. We garnished with ½ tsp parmesan cheese. (Mar. 2019)
Cooking Adventures 