Turkey Ragù
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil or 25g butter
- 2 medium onions, finely diced
- 2 large carrots, finely diced
- 4 celery ribs, finely diced
- 4 cloves garlic, finely diced
- 1 tbsp tomato purée
- 2 tsp dried oregano
- 500g turkey mince
- 2 tins plum tomatoes
- 450ml chicken stock
- 2 tbsp balsamic vinegar
To serve
- 2 tbsp olive oil or 25g butter
- 2 medium onions, finely diced
- 2 large carrots, finely diced
- 4 celery ribs, finely diced
- 4 cloves garlic, finely diced
- 1 tbsp tomato purée
- 2 tsp dried oregano
- 500g turkey mince
- 2 tins plum tomatoes
- 450ml chicken stock
- 2 tbsp balsamic vinegar
- Pasta and grated Parmesan, or jacket potatoes and a side salad
Method
step 1
Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.step 2
Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.step 3
Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn’t pink anymore. Don’t let anything catch on the bottom of the pan.step 4
Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.step 5
Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It’s ready once the sauce has thickened and/or reached the desired consistency.
