A great tasting Ragu recipe using Turkey Meatballs – Follow our step by step guide for a healthier spin on the usual popular Italian cuisine.
Prep Time: 25 minutes
Cook Time : 55 minutes
Ready in: 1 hour 20 minutes
- 300g Pack Turkey Meatballs
- 100g Smoked Bacon Lardons
- Olive Oil
- 1 Small White Onion
- 4 Garlic Cloves
- ½ teaspoon fennel seeds
- 1 teaspoon Smoked Paprika
- ¼ teaspoon chilli flakes
- 1 x 400g tin Chopped Tomatoes
- 150ml Red Wine
- 6-8 Chestnut Mushrooms (Chopped)
- 2 Carrots (Diced)
- 2 Celery Sticks (Diced)
- 150ml Brown Chicken Stock
- Dried Oregano
- ½ Small Bunch Parsley
- 300g Uncooked Rigatoni Pasta
Heat Oil and fry off your Bacon Lardons, Carrots, Celery, Mushroom, Onion and Garlic over a medium high heat for 3-4 minutes. Add your meatballs and cook until golden.
Add in your Fennel Seeds, Smoked Paprika and Chilli Flakes and cook for a couple of minutes before adding your Red Wine and stock, turn up the heat and reduce by half. Add in your Chopped Tomatoes and Dried Oregano and cook for around 40 minutes until rich and intense. Stir through some chopped parsley.
In the meantime bring a large pan of salted water to the boil and cook off your pasta for around 8-10 minutes until soft slight bite. Retain some of the cooking water!
Drain your pasta and fold through the sauce add around 100ml of the cooking water from the pasta to help it coat the pasta and absorb the best possible flavour.
Optional Serving Suggestion
Serve topped with Parmesan Cheese and for a real indulgent eat stir through some black truffle oil.
Do you want to know why Turkey is such a great protein to incorporate into your daily diet?
Turkey is one of those tasty meats, positively good for the whole family containing essential nutrients! It’s also very versatile and great value for money. It’s one of the healthiest meats you can buy, low in fat and calories yet high in protein, an ideal addition to any healthy balanced diet and lifestyle.
Turkey breast meat is especially low in fat and high in protein which is why its so good for us. It is particularly low in saturated fat with less than 1g of saturated fat per 100g portion. In comparison beef has 6g of saturated fat per 100g and lamb has a whopping 9g of saturated fat per 100g. It is also lower in calories per portion (100g) compared with other meats.
You can find out more by clicking the links below.