Turkey ragù with penne
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A Bolognese-style ragù always goes down a treat, and this quick-cook version using turkey mince is no exception. Why not make double and freeze some for another day?
Ingredients
Calorie controlled cooking spray
4 spray(s)
Turkey breast mince, raw
500 g
Onion
1 large, finely chopped
Garlic
2 clove(s), finely chopped
Fennel Seeds
1 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Chicken stock cube(s)
½ cube(s), 100ml chicken stock
Tinned Tomatoes
2 can(s), large
Bay leaf, dry
3 leaf/leaves
Caster Sugar
¼ teaspoon(s)
White pasta, dry
350 g, penne
Basil, fresh
1 tablespoon(s), shredded
Instructions
1
Mist a large nonstick pan with cooking spray and set over a medium-high heat. Add the turkey mince, onion, garlic, fennel seeds and oregano, and cook for 5 minutes until the mince is browned all over, breaking up any lumps with a wooden spoon.
2
Pour in 100ml chicken stock (made with ½ stock cube), bring to a simmer and cook for 5 minutes until the liquid is almost completely evaporated. Stir in the tomatoes, bay leaves and sugar, then simmer, covered, for 10 minutes. Remove the lid and cook for a further 5 minutes.
3
Meanwhile, cook the penne to pack instructions. Drain, then toss with the turkey ragù and serve garnished with the basil.
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