Turkey Ragu with White Cabbage Linguine

Turkey Ragu with White Cabbage Linguine

This recipe I tried as part of my healthier habits for 2022! And its a Tom Kerridge recipe

This is basically a light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture, and replacing pasta with tasty shredded cabbage linguine.


Turkey Ragu

Turkey Ragu White Cabbage Linguine

A great helthy alternative to Bolognaise
Prep Time 20 mins
Cook Time 40 mins
Course Healthy, Main Course
Cuisine Healthy, Italian
Servings 4 Servings

Ingredients
  

  • 1 kg Turkey Mince
  • 1 tsp Olive Oil
  • 2 Onions Diced
  • 2 Large Carrots Diced
  • 2 Sticks Celery Diced
  • 6 cloves Garlic Grated
  • 2 tbsp dried herbes de Provence
  • 2 tbsp Caraway Seeds
  • 3 tbsp Tomato Puree
  • 200 ml Red Wine
  • 2 400g Tinned Tomatoes
  • 1.25 ltr Chicken Stock
  • 1 White Cabbage Thinly Shredded
  • 1 Bunch Basil Leaves To suit personal taste

Instructions
 

  • Preheat the oven to fan 180°C/Gas 4. Line a deep, lipped baking tray with baking parchment.
  • Spread the turkey mince out evenly on the lined baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.
  • Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and cook for about 10 minutes or until softened, then add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another 2 minutes, then sprinkle in the caraway seeds and dried herbs. Cook for 1 minute, then add the tomato purée and cook, stirring, for another minute.
  • Pour in the red wine and let it bubble away. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey to the pan. Simmer very gently for 45 minutes or until you have a thick ragu.
  • Put the cabbage into a large bowl, sprinkle salt and mix well with your hands. Leave for 20 minutes.
  • Rinse the cabbage thoroughly and drain well. Heat a pan of water on a medium heat. Add the cabbage with the water and stir until it wilts and then drain.
  • Stir roughlt chopped basil into the turkey ragu and serve on the cabbage linguine.
Keyword cabbage, Turkey