Saucy Turkey Ragù
with Olive Tapenade
This twist on the classic spaghetti Bolognese is a winner! Penne replaces spaghetti, while the ragù is packed with tender ground turkey and tons of flavour! Topped with a fresh olive tapenade, this dish will have everyone in your home going back for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Crushed Tomatoes with Garlic and Onion
Beef Broth Concentrate
Zesty Garlic Blend
Parmesan Cheese, shredded
Not included in your delivery
Before starting, add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. 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, to taste.
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 cheese and reserved pasta water to the pot. Season with salt and pepper, to taste, 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.