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 White Cabbage Linguine
- 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
- 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.