Photo of Turkey ragù with penne by WW

Turkey ragù with penne

Points® value
Total Time
30 min
5 min
25 min
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?


Calorie controlled cooking spray

4 spray(s)

Turkey Breast Mince, raw

500 g


1 large, finely chopped


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


  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.


For a gluten-free meal, use red lentil pasta instead of wheat pasta.