Saucy Turkey Ragù
with Olive Tapenade
This twist on classic spaghetti Bolognese is a winner! Penne replaces spaghetti, and the ragù is packed with tender ground turkey and tons of flavour. Topped with fresh olive tapenade, this dish will have everyone coming back for seconds!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
170 g
Penne
(Contains: Wheat)
2 unit(s)
Tomato
1 unit(s)
Crushed Tomatoes with Garlic and Onion
30 g
Mixed Olives
(May contain traces of: Milk, Sulphites)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 tsp
Chili Flakes
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt, pepper and Zesty Garlic Blend.
- While turkey cooks, add penne to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar to the pan with turkey.
- Reduce heat to medium.
- Simmer, stirring occasionally, until sauce starts to thicken, 6-8 min. Season with salt and pepper.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Drain, then finely chop olives.
- Add tomatoes, olives and 1/2 tbsp (1 tbsp) oil to a small bowl. (TIP: We love using extra virgin olive oil in this tapenade!)
- Season with salt and pepper, then stir to combine.
- When penne is tender, reserve 1/4 cup (1/2 cup) pasta water.
- Strain penne, then return to the same pot, off heat.
- Add sauce, half the Parmesan and reserved pasta water to the pot.
- Season with salt and pepper, then toss to combine.
- Divide turkey ragù between bowls, then top with olive tapenade.
- Sprinkle remaining Parmesan over top.
- Sprinkle chili flakes over top, if desired.
If you've opted to get utrkey, cook it in the same way the recipe instructs you to cook the beef. There's no need to remove and discard excess fat.
