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Rich turkey ragu with fresh tagliatelle

This Italian-inspired pasta dish is sure to warm your cockles. Perfect for using up extra turkey at Christmas. - Chris Baber

  • Timer Prep 20 min
    Cook 60 min
  • Chef hat Medium
    effort

Preparation

Crush the garlic cloves. Finely chop the rosemary. Grate the Parmesan.

And the rest...

  1. 1 Heat 1 tbsp olive oil in a large pan over a medium heat. Sweat the soffritto mix, garlic and rosemary down with a good pinch of salt and pepper for 10 minutes until soft.
  2. 2 Add the Cook With M&S smoked tomato paste, stir and cook for 30 seconds. Then add the red wine and simmer until it has reduced in volume by half.
  3. 3 Now add the chopped tomatoes, cinnamon, bay leaf and stock, bring to a boil then stir in the turkey.
  4. 4 Reduce the heat, cover loosely and simmer for around an hour, until you have a thick rich sauce.
  5. 5 With 5 minutes to go, cook the pasta according to packet instructions then toss into the cooked ragu to coat. Serve topped with grated parmesan.

And the rest...

And the rest...

And the rest...

And the rest...