Easy Turkey Ragu
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Easy Turkey Ragu

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!

Family 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 Time8 minutes


serving amount

250 g

Ground Turkey

170 g


(Contains Wheat)

1 unit(s)


56 g

Baby Spinach

370 mL

Crushed Tomatoes

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Chicken Broth Concentrate

½ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Yellow Onion, chopped

Not included in your delivery

1 tbsp

Unsalted Butter*

0.13 tsp


½ tbsp


0.06 tsp


½ tsp



Nutrition Values

Calories800 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber11 g
Protein47 g
Cholesterol140 mg
Sodium1480 mg
Trans Fat0.5 g
Potassium1550 mg
Calcium450 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Box Grater
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


  • 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.
  • Meanwhile, peel, then grate carrot.
  • Roughly chop spinach.
Cook pork and veggies
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork, carrots and onions. Cook, breaking up pork into smaller pieces, until no pink remains in pork, 4-5 min.**
  • Add Italian Seasoning and garlic salt. Cook, stirring often, until fragrant, 1 min.
Cook fusilli
  • Meanwhile, 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.
Start ragu
  • Add broth concentrate, crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl) to the pan with pork and veggies. Bring to a gentle boil.
  • Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 8-10 min.
Finish ragu
  • Add sauce, spinach, reserved pasta water, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pot with fusilli.
  • Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min.
Finish and serve
  • Divide pork ragu and fusilli between plates.
  • Sprinkle remaining Parmesan over top.
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