Turkey Ragu with Balsamic Cucumber & Baby Gem Salad

Course : Mains | Cuisine: Italian | Servings : 2 persons | Cook Time : 30 mins

Put a fresh spin on a familiar favourite with this Quick & Easy Turkey Ragu.

Riverside Foods halal turkey mince is cooked with garlic, tomato passata, sun-dried tomato paste, herbs and Worcestershire sauce to create a rich and flavourful ragu, then tossed through spaghetti and finished with grated Italian-style cheese.

The original recipe pairs a quick beef ragu with spaghetti and a fresh balsamic cucumber and baby gem salad, creating a combination of rich, comforting pasta and crisp, fresh vegetables.

Our turkey version offers foodservice operators another way to use lean halal turkey mince in a familiar menu format. Because turkey has a relatively mild flavour, it takes on the tomato, garlic and herb flavours beautifully.

With a cooking time of approximately 15 minutes, this is a practical recipe for busy kitchens and could work across pubs, casual dining, cafés, workplace catering, schools and ready-meal production.

Turkey ragu: a versatile menu solution

Turkey mince can be used in many of the same applications as beef mince, making it an easy ingredient for operators who want to diversify their protein offering.

Riverside Foods’ 3% fat turkey mince is made from 100% premium turkey and is halal certified as standard. It is also manufactured without the use of antibiotics and is designed for applications including Bolognese, burgers, koftes, chilli and ready meals.

This recipe demonstrates how it can slot into a familiar Italian-style dish without losing the richness and comfort customers expect from a good ragu.

Ingredients

For the turkey ragu

  • 500g Riverside Foods 3% fat turkey mince
  • 350g spaghetti
  • 2 garlic cloves, finely grated
  • 500g tomato passata
  • 2 tbsp sun-dried tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried mixed herbs
  • 1 tsp sugar
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

For the balsamic salad

  • 1 large baby gem lettuce
  • ½ cucumber
  • 1 tbsp balsamic glaze
  • 1 tbsp olive oil
  • Salt and black pepper

To serve

  • 50g grated hard Italian-style cheese
  • Fresh basil – optional
  • Freshly cracked black pepper

Method

Cook the spaghetti

Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente. Reserve a little of the pasta cooking water before draining.

Fry the turkey

Heat the olive oil in a large frying pan over a medium-high heat. Add the Riverside Foods turkey mince. Cook for approximately 5–6 minutes, breaking the mince apart with a spoon until browned and thoroughly cooked.

Build the ragu

Add the garlic and cook for 1 minute. Stir through the sun-dried tomato paste and mixed herbs. Add the tomato passata, Worcestershire sauce and sugar. Stir well and bring to a gentle simmer. Cook for approximately 5 minutes, allowing the sauce to reduce and the flavours to develop. Season with salt and black pepper.

Prepare the salad

While the ragu is simmering, roughly chop the baby gem lettuce and slice the cucumber. Place in a bowl and dress with balsamic glaze and olive oil. Season lightly with salt and black pepper. Keep the salad fresh and crisp.

Combine the pasta and ragu

Add the drained spaghetti to the turkey ragu. Toss thoroughly until the pasta is evenly coated. If necessary, add a small splash of reserved pasta water to loosen the sauce.

Serve

Divide the turkey spaghetti between four bowls. Finish with grated Italian-style cheese and freshly cracked black pepper. Serve alongside the balsamic cucumber and baby gem salad. Add fresh basil if desired.

More Recipes..