HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Turkey Ragu
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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

170 g



170 g


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


1 tbsp

Balsamic Glaze


Not included in your delivery

½ tbsp


0.13 tsp


0.06 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Box Grater
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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