TURKEY RAGU

TURKEY RAGU

This is basically a light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture, and replacing pasta with tasty shredded cabbage linguine.

INGREDIENTS

SERVES: 4

1kg turkey mince

1 tbsp light olive oil

2 large onions, finely diced

150g carrots, diced

100g celery, diced

6 garlic cloves, finely grated

2 tbsp caraway seeds

2 tbsp dried herbes de Provence

3 tbsp tomato purée

200ml red wine

2 x 400g tins chopped tomatoes

1.25 litres fresh chicken stock

600g white cabbage, cored and shredded into long, thin strips

120ml water

A handful of basil leaves, roughly chopped

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to fan 180°C/Gas 4. Line a deep, lipped baking tray with baking parchment.

2: Spread the turkey mince out evenly on the lined baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.

3: Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and cook for about 10 minutes or until softened, then add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another 2 minutes, then sprinkle in the caraway seeds and dried herbs. Cook for 1 minute, then add the tomato purée and cook, stirring, for another minute.

4: Pour in the red wine and let it bubble away. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey to the pan. Simmer very gently for 45 minutes or until you have a thick ragu.

5: Meanwhile, put the cabbage into a large bowl, sprinkle liberally with salt and mix well with your hands. Leave for 20 minutes.

6: Rinse the cabbage thoroughly and drain well. Heat a non-stick pan over a medium heat. Add the cabbage with the water and stir until it wilts; drain.

7: Fold the basil through the turkey ragu and serve piled on top of the cabbage linguine.

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INGREDIENTS

SERVES: 4

1kg turkey mince

1 tbsp light olive oil

2 large onions, finely diced

150g carrots, diced

100g celery, diced

6 garlic cloves, finely grated

2 tbsp caraway seeds

2 tbsp dried herbes de Provence

3 tbsp tomato purée

200ml red wine

2 x 400g tins chopped tomatoes

1.25 litres fresh chicken stock

600g white cabbage, cored and shredded into long, thin strips

120ml water

A handful of basil leaves, roughly chopped

Sea salt and freshly ground black pepper

METHOD

1: Preheat the oven to fan 180°C/Gas 4. Line a deep, lipped baking tray with baking parchment.

2: Spread the turkey mince out evenly on the lined baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.

3: Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and cook for about 10 minutes or until softened, then add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another 2 minutes, then sprinkle in the caraway seeds and dried herbs. Cook for 1 minute, then add the tomato purée and cook, stirring, for another minute.

4: Pour in the red wine and let it bubble away. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey to the pan. Simmer very gently for 45 minutes or until you have a thick ragu.

5: Meanwhile, put the cabbage into a large bowl, sprinkle liberally with salt and mix well with your hands. Leave for 20 minutes.

6: Rinse the cabbage thoroughly and drain well. Heat a non-stick pan over a medium heat. Add the cabbage with the water and stir until it wilts; drain.

7: Fold the basil through the turkey ragu and serve piled on top of the cabbage linguine.

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