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Speedy weeknight suppers: turkey ragu with pappardelle recipe

Date:14-11-2013 08:58:41 read:6
Category:Food-->News

Speedy weeknight suppers: turkey ragu with pappardelle recipe

Turkey isn't just the star of your Christmas roast - the meat also works well in a savoury ragu

Seasonal cheer: Katriona MacGregor's turkey ragu Photo: Andrew Crowley

By mid-Novemeber, shiny pictures of succulent roast turkey fill magazine pages and adorn shop walls. I often think it a miracle we manage to stomach it at all by the end of December. Traditional roasting aside, there are relatively few recipes which make the most of this inexpensive bird; a source of full flavoured, inexpensive meat well suited to sauces and pasta dishes such as this ragu. For anyone in danger of seasonal turkey fatigue, this is definitely worth a try.

Serves 2 generously

1 small onion

1/2 stick celery

1 clove garlic

250g turkey mince

2 tsp tomato puree

1 400g tin chopped tomatoes

1 tsp oregano

Small handful chopped parsley (plus a little to serve)

150ml chicken or vegetable stock

1 tbsp balsamic vinegar

200g pappardelle

Finely chop the onion, celery and garlic. Heat a good glug of olive oil over a moderate heat and fry the vegetables for five minutes until translucent and softened but not brown.

Add the tomato puree, oregano and parsley and stir while still over the heat. After one minute, pour in the tinned tomatoes and stock and season with salt and pepper. Stir well, bring to a gentle simmer and allow to bubble away for 15 minutes. Add the balsamic vinegar and cook for five minutes longer.

Ten minutes before you're ready to eat, cook 200g of paperdelle for two people in boiling salted water until al dente. Drain, toss in a little olive oil and return to the pan, adding the ragu and mixing the pasta and meat together thoroughly over a low heat.

Serve topped with freshly chopped parsley and parmesan.

Variations

Try adding a finely diced red pepper to the celery and onion and spice it up with fresh or dried red chilli.

Minced pork, chicken or veal all work well in place of the turkey.

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    Ever For Health Copy Rights 2013