Turkey Ragu
Turkey Ragu is a super simple, healthy, and tasty family meal. With plenty of veg, low-fat turkey, and a delicious sauce, this is the perfect pasta dinner. Ideal for midweek family dinners.
Servings 4 Servings
Calories 374kcal
Ingredients
- Cooking spray or 1 tablespoon oil
- 600 g Turkey Steak Diced into small pieces
- 1 Red Onion Finely diced
- 2 Cloves Garlic Crushed
- 2 Carrots Peeled and finely diced
- Pinch Salt and pepper
- 1/4 teaspoon Fennel Seeds
- Pinch Chilli Flakes
- 2 tablespoons Tomato Puree
- 100 ml Red Wine
- 400 g Chopped Tomatoes
- 500 ml Chicken Stock
- 1 Courgette Finely Diced
- 1 teaspoon Ground Thyme
- 1 tablespoon Balsamic Vinegar
- 1 Bay Leaf
Instructions
- Heat the oil gently over a medium heat in a large frying pan or cast-iron pot.
- Carefully brown the turkey for 5 minutes, before removing it from the pan and setting it to one side.
- Add the onions, garlic, and carrots to the same pan, with a little more oil if needed and a pinch of salt and pepper, and fry for 10 minutes, stirring often, until soft and golden.
- Add the fennel, chilli, and tomato puree and stir for 5 minutes.
- Pour in the red wine, and scrape the bottom of the pan well.
- Return the turkey to the pan and add the courgette.
- Mix thoroughly.
- Pour in stock, tomatoes, thyme, bay, and balsamic vinegar, and stir.
- Bring to a simmer and cook uncovered for 2 hours, stirring occasionally, and adding a little water if it starts to dry out too much.
- When you are ready to serve, cook your favourite pasta to package instructions.
Notes
- If you’d rather not use wine, use a little extra stock to scrape the bottom of the pan.
- If using leftover turkey, skip the browning and just add later.
- Swap Turkey Steak or mince if you prefer.