Name: Shredded turkey ragu with fresh tagliatelle
Total time: 4500 s
Yield: 4
Ingredients: 400 gram frozen soffritto base; 2 clove garlic; 2 sprig rosemary; 2 tablespoon sundried tomato paste; 250 millilitre red wine; 1 tin chopped tomatoes; 1/2 teaspoon ground cinnamon; 1 bay leaf; 350 millilitre chicken stock; 400 gram turkey thigh mince; 400 gram tagliatelle; 50 gram parmesan

Step 1

Heat 1 tbsp olive oil in a large pan over a medium heat. Add the soffritto mix (400 g) , garlic (2 cloves) and rosemary (2 sprigs) with a pinch of salt and pepper and sweat for 10 minutes, until soft.

Step 2

Add the M&S sundried tomato paste (35 g) , stir and cook for 30 seconds. Add the red wine (250 mL) and simmer until reduced in volume by half. Add the chopped tomatoes (1 tin) , cinnamon (1 g) , bay leaf (1) (if using) and stock (350 mL) . Bring to the boil, then stir in the turkey (400 g) .

Step 3

Reduce the heat, cover loosely and simmer for about 1 hour, until you have a thick, rich sauce.

Step 4

With 5 minutes to go, cook the pasta (400 g) according to the packet instructions, then toss into the cooked ragu to coat. Serve topped with grated parmesan (50 g) .

Shredded turkey ragu with fresh tagliatelle

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