Easy Turkey Ragu
with Fusilli
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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*
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.