Poultry Ragu
Poultry Ragu is a rich, slow-cooked Italian sauce traditionally made with a mix of ground or chopped poultry like chicken, turkey, or duck, simmered with tomatoes, onions, carrots, celery, and aromatic herbs. Originating from Italy, it's a versatile staple often served over pasta, polenta, or used as a filling for baked dishes.
🍽️ Nutrition at a glance
This dish is typically high in protein from the poultry and contains moderate fat, especially if using darker meat or added olive oil. A standard serving provides key nutrients like iron, B vitamins, and lycopene from tomatoes, with a calorie range of roughly 300-450 per serving depending on the recipe and portion size.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 15 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Vitamin A | 80 mcg RAE |
| Vitamin C | 10 mg |
| Calcium | 60 mg |
| Phosphorus | 280 mg |
| Zinc | 4 mg |
| Niacin (B3) | 8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Poultry Ragu showcases Italy's regional diversity, with variations from the north's heartier versions to the south's tomato-forward styles. Nutritionally, it's interesting for how slow-cooking breaks down proteins and fibers, making nutrients more bioavailable while allowing lean poultry to deliver a satisfying, umami-rich meal.
