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Turkey ragu

• Adam Bush

Published: May 5, 2020 at 3:25 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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Like a healthier spaghetti bolognese, this turkey ragu comes packed with celery, courgette and carrots, plus a little Marmite for added flavour

Healthy

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Try this turkey ragu or check out our classic spaghetti bolognese, duck ragu and vegan mushroom ragu. Also discover more turkey mince recipes including spaghetti and turkey meatballs, healthy turkey stir-fry and healthy turkey burgers.

Ingredients

Nutrition

• 500g turkey breast mince

• 1 tbsp 
olive oil

• 1 onion

  finely chopped

• 1 large carrot

  finely chopped

• 2 sticks celery

  finely chopped

• 1 courgette

  finely chopped

• 2 cloves garlic

  finely chopped

• 1 tbsp Marmite

• 2 tbsp tomato purée

• 320g wholewheat spaghetti

• a few leaves basil

  to serve

Nutrition: per serving

• kcal478

  low

• fat6.2g

  low

• saturates1.2g

• carbs56.2g

• sugars5.3g

• fibre10.8g

• protein43.8g

  high

• salt0.5g

  low

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Tip the mince onto a non-stick baking tray and use a spoon to break into small pieces, spreading out so it’s in a thin layer. Put into the oven for 40 minutes, stirring halfway, until browned.

• step 2

  Heat the olive oil in a large lidded pan or casserole and add the onion, carrot, celery, courgette and garlic with a large pinch of salt. Stir well, put on the lid and cook gently for 20 minutes, stirring every now and again, until the veg is very soft. Pour 500ml of boiling water into a jug and whisk in the Marmite and tomato purée. Pour into the pan along with the crispy turkey mince, scraping the bottom of the tray to get any crispy bits. Season and simmer gently for 30 minutes or until thickened.

• step 3

  Cook the spaghetti following pack instructions in a large pan of salted boiling water until al dente. Divide the spaghetti between four shallow bowls, top with the sauce and scatter over the basil leaves.

We've got more turkey mince recipes right here

Authors

Adam BushDeputy food editor

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