Turkey Ragu with Penne
found in Mains - Pasta
|Nut Free||Dairy Free|
Prep: 5 minutes
Cook: 25 minutes
A Bolognese style ragu that is low in fat and you can even make extra to freeze for another day, for up to 3 months!
- 10 sprays calorie controlled cooking spray
- 500g turkey breast mince
- 1 onion, Finely chopped
- 2 garlic cloves, Finely chopped
- 1 tsp fennel seed
- 1 tsp oregano, Dried
- 100ml chicken stock, Double normal strength
- 800g chopped tomatoes (tinned), Tinned
- 3 bay leaves
- 1⁄4 tsp caster sugar
- 350g penne pasta
- (OPTIONAL) 1 bunch(es) basil leaves, Fresh, to serve
Mist a large pan with cooking spray and set over a medium high heat. Add the turkey mince, onion, garlic, fennel seeds and oregano, and cook for 5 minutes or until the mince is browned. Break up any lumps with a wooden spoon.
Pour in the stock, bring to a simmer and cook for 5 minutes or until the liquid has almost completely evaporated. Stir in the tomatoes, bay leaf and sugar before covering and simmering for 10 minutes. Remove the lid and cook for another 5 minutes.
Meanwhile cook the penne according to pack instructions. Drian and toss with the finished turkey ragu and serve garnished with fresh basil leaves, if desired.
Recipe credit: WW