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Easy Turkey Ragu

Easy Turkey Ragu

with Fusilli

Custom recipe
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This speedy stovetop supper will make any parent feel like a superhero! Build lots of bold but kid-friendly flavours with crushed tomatoes, Italian-style herbs and balsamic in this one-pot wonder!

Tags:Easy Clean-upFamily Friendly
Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

170 g

Fusilli

(ContainsWheat/Blé)

170 g

Carrot

56 g

Baby Spinach

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories700 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate91 g
Sugar16 g
Dietary Fiber10 g
Protein43 g
Cholesterol120 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Box Grater
Peeler
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then grate carrot. Roughly chop spinach.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey and carrots. Cook, breaking up turkey into smaller pieces, until no pink remains in turkey, 4-5 min.** Carefully drain and discard excess fat. Add Italian Seasoning and garlic salt. Cook, stirring often, until fragrant, 1 min.

3

While turkey and carrots cook, add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat.

4

Add broth concentrate, crushed tomatoes and half the balsamic glaze (use all for 4 ppl) to the pan with turkey. Bring to a gentle boil. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 10-12 min.

5

Add sauce, spinach, reserved pasta water and half the Parmesan to the large pot with fusilli. Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min.

6

Divide turkey ragu and fusilli between plates. Sprinkle remaining Parmesan over top.