Spaghetti with Chicken & Turkey Ragu
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Spaghetti with Chicken & Turkey Ragu
Recipe By Michael Weldon
Ingredients
500 g San Remo spaghetti no. 5
1 onion, diced finely
2 carrots grated
1 celery sticks, diced
2 garlic cloves, sliced
300 g Coles chicken mince
300 g turkey mince
2 sprigs of thyme
2 bay leaves
2 tbs tomato paste
2 tins of tomatoes
½ cup Coles full cream milk
1 tsp black pepper
Garnish
¼ bunch parsley, chopped finely
parmesan cheese
Method
Heat a large saucepan over a medium heat. Add a drizzle of extra virgin olive oil, the onion and a pinch of salt to the pan, cook until the onion softens. Add the carrots, celery and garlic, cook till it begins to soften. Add the mince and brown off.
Add the tomato paste and fry off. Add the thyme and bay leaves. Add the diced tomato and milk. Bring up to the boil then reduce to a low simmer. This is where you can choose how long your cook the ragu for, the longer and slower you cook it for the more flavour the sauce will have and the more tender it will be. Cook for at least 1 hour or up to 4 hours for more flavour.
Cook the pasta in a large pot of boiling water following the pack instructions.
Taste the sauce and adjust to your liking. Once the pasta is cooked add to the sauce along with the cheese and parsley. Add a spoon of the pasta water, stir the mixture with a spoon to make the sauce coat the pasta.
Serve topped with extra chopped parsley and parmesan cheese.
