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Member recipe

Turkey & Vegetable Ragu

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Serves 6

A healthy turn on a bolognaise pasta sauce. Healthy & great for getting kids to eat vegetables

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  • 2 large carrots, peeled and chunkily chopped
  • 1 yellow pepper, deseeded and chunkily chopped
  • 1 red pepper, deseeded and chunkily chopped
  • 2 large courgettes, chunkily chopped
  • 3/4 punnet closed cup mushrooms, quartered
  • 1 large red onion, chunkily chopped
  • 1 small punnet baby plum tomatoes, halved
  • 500g turkey mince
  • 1 tin chopped tomatoes
  • 1tbsp tomato puree
  • 1/2 tsp dried thyme
  • 2tsp sherry vinegar
  • 2tsp bovril
  • pinch of sugar
  • small splash worcestershire sauce
  • seasoning
  • Pasta to serve


    1. Add the onions to a pan and saute in a little spray oil for 5 mins. add the peppers and cook until tender. Add to a saucepan.
    2. Fry the remaining veggies in a little spray oil until starting to get tender but only just. Add to the onions and peppers.
    3. Fry the turkey mince in a little spray oil until cooked. Add to the veggies and put onto a medium heat Add the tomatoes, tinned tomatoes, sherry vinegar, tomato puree, pinch of sugar bovril, thyme, worcestershire and season. Leave to cook for 15 mins, storring occasionally.
    4. Taste for seasoning. It is supposed to have a depth of flavour from the bovril but tangy from the vinegar. If it is too bland add a little more bovril and vinegar. If it is too vinegary, add a little more sugar. Adjust to your own tastes. I like mine quite tangy.
    5. Leave to cook for another 10 mins or so. You want a decent amount of juice to account for the pasta being mixed in. I find conchigli works well. Just boil and mix into the sauce once cooked. Good served witha nice peppery side salad.

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