Tom Kerridge’s turkey ragu with white cabbage linguine Recipe

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  • Healthy

serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

1 hr 45 min

Nutrition per portion

RDA
Calories 550 kCal 28%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Tom Kerridge’s turkey ragu with white cabbage linguine is basically a lighter version of the classic spaghetti Bolognese. To make this popular dish diet-friendly, Tom replaced pasta with white cabbage linguine, which you can make very easily and even adds another one of your 5-a-day to your plate. The beef mince traditionally used in spaghetti Bolognese has also been replaced with turkey mince, which is lower in fat and also lower in calories. Tom Kerridge’s turkey ragu with white cabbage linguine contains a total of 550 calories per serving, so it’s a good option for a filling dinner after a busy day, without breaking the diet. But even though Tom made a few changes to make this dish a lot healthier, it’s still packed with flavour and will go down a treat with the whole family. This turkey ragu recipe will serve four people, but you can always double up the quantities if you’re feeding more mouths. Tom Kerridge says: ‘This is basically a light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture, and replacing pasta with tasty shredded cabbage linguine.’

Ingredients

  • 1kg turkey mince
  • 1 tbsp light olive oil
  • 2 large onions, finely diced
  • 150g carrots, diced
  • 100g celery, diced
  • 6 garlic cloves, finely grated
  • 2 tbsp caraway seeds
  • 2 tbsp dried herbes de Provence
  • 3 tbsp tomato purée
  • 200ml red wine
  • 2 x 400g tins chopped tomatoes
  • 1.25 litres fresh chicken stock
  • 600g white cabbage, cored and shredded into long, thin strips
  • 120ml water
  • A handful of basil leaves, roughly chopped
  • Sea salt and freshly ground black pepper

Method

  • Preheat the oven to fan 180°C/Gas 4. Line a deep, lipped baking tray with baking parchment.

  • Spread the turkey mince out evenly on the lined baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.

  • Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and cook for about 10 minutes or until softened, then add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another 2 minutes, then sprinkle in the caraway seeds and dried herbs. Cook for 1 minute, then add the tomato purée and cook, stirring, for another minute.

  • Pour in the red wine and let it bubble away. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey to the pan. Simmer very gently for 45 minutes or until you have a thick ragu.

  • Meanwhile, put the cabbage into a large bowl, sprinkle liberally with salt and mix well with your hands. Leave for 20 minutes.

  • Rinse the cabbage thoroughly and drain well. Heat a non-stick pan over a medium heat. Add the cabbage with the water and stir until it wilts; drain.

  • Fold the basil through the turkey ragu and serve piled on top of the cabbage linguine.

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