Turkey Ragu

My Weekly Special - - The Complete Guide To Honey -

A light ver­sion of spaghetti Bolognese, re­plac­ing pasta with shred­ded cab­bage “lin­guine”. From Tom Ker­ridge’s book Lose Weight for Good, £22, Ab­so­lute Press

In­gre­di­ents (Serves 4) 1kg turkey mince 2 large onions, diced 1tbsp light olive oil 150g car­rots, diced 100g cel­ery, diced 6 gar­lic cloves, grated 2tbsp car­away seeds 2tbsp herbes de Provence

3tbsp tomato purée 200ml red wine

2 x 400g cans chopped toma­toes 1.25L fresh chicken stock

600g white cab­bage, shred­ded

3tbsp basil leaves, chopped

Pre­heat the oven to 220°C, Fan 180°C, Gas 4. Line a deep bak­ing tray with bak­ing parch­ment. Spread over the turkey mince and cook for 40min, break­ing up ever y 10min. Cook the onions in the oil in a large non-stick pan over a medium heat for 10min. Add the car­rots and celer y and cook for 5min. Add the gar­lic and cook for an­other 2min.

Sprin­kle in the car­away seeds and herbs. Cook for 1min, then add the tomato purée and cook, stir­ring, for an­other minute. Pour in the wine and let it bub­ble. Add the toma­toes and chicken stock, bring to a sim­mer, then add the turkey. Sim­mer ver y gen­tly for 45min or un­til it thick­ens. Sea­son to taste.

Mean­while heat a non-stick pan over a medium heat. Add the cab­bage with 120ml wa­ter and stir un­til it wilts; drain. Fold the basil through the turkey and ser ve.

550 Calo­ries per serv­ing

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.