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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
170 g
Fusilli
(Contains Wheat)
1 unit(s)
Carrot
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
Salt*
½ tbsp
Oil*
0.06 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide pork ragu and fusilli between plates.
- Sprinkle remaining Parmesan over top.
