Turkey Ragù

Name: Turkey Ragù
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4-6
Cuisine: Turkish
Ingredients: 1 small fennel bulb, roughly diced; 1 shallot or small white onion, roughly diced; 1 shallot or small white onion, roughly diced; 1 leek, trimmed and roughly diced; 1 bay leaf; ½ tsp ground nutmeg; 2 cloves garlic, crushed; 1 stick of celery, roughly diced; handful of cherry tomatoes, quartered; 1 tsp fresh thyme leaves (or ½ tsp dried thyme / dried mixed herbs); 1 tsp fresh thyme leaves (or ½ tsp dried thyme / dried mixed herbs); 1 tsp fresh thyme leaves (or ½ tsp dried thyme / dried mixed herbs); 1 tsp Worcestershire sauce; 300 ml chicken stock; 100 ml white wine; 500 g turkey mince; 2 tbsp olive oil; juice of ½ lemon; handful of fresh parsley, finely chopped; pecorino or Parmesan, grated, to serve (optional); pecorino or Parmesan, grated, to serve (optional)

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 10

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

Spaghetti Bolognese is ingrained into our collective consciousness as a weeknight staple, but I’ve been enjoying the switch to making a hearty pasta sauce with turkey mince (rather than beef) recently. I also regularly make a vegan version by swapping out the turkey and chicken stock altogether for chopped mushrooms, lentils and vegetable stock. If you don’t want to eat this alongside pasta, however, it’s also lovely with steamed green beans and broccoli, or in a baked potato.

Ingredients

Asia
Turkey
Gluten-free
Pasta
Mediterranean
Lent

Ingredients

Method