Clean Eating Smokey Turkey Ragu

Is it bad to give this recipe a fancy name like ‘ragu’ just to try and disguise the fact that I am posting yet another turkey bolognese recipe?! I promise this one is ever so slightly different from the other 100 I have already posted on the blog.

Seriously though, you can never have enough bolognese style recipes in my opinion, especially if you have kids or happen to still be a big kid at heart. Whenever I ask my boys what they would like for dinner they say; “Pasta Bake, Lasagne or Bolognese”. Thats it. No wonder I keep reinventing different ways to cook them the things that they like. Don’t get me wrong, I love a big bowl of spaghetti bolognese, but there are only so many times you can eat the exact same dinner week in, week out.

This Turkey Ragu is delicious and smokey thanks to some gorgeous sweet smoked paprika. I just used a teaspoon, but feel free to add more if you like a really strong kick. As seen on Instagram, we served ours with a side salad and topped it with fresh parsley and parmesan cheese.

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You may also like:

• Clean Eating Organic Beef & Mushroom Bolognese
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Clean Eating Smokey Turkey Ragu

By The Kitchen Shed Published: June 14, 2017

• Yield: 4 Servings

This Turkey Ragu is delicious and smokey thanks to some gorgeous sweet smoked paprika. I just used a teaspoon, but feel free to add more if you like a really strong kick.

Ingredients

• 1 tsp Oil of choice I used Avocado Oil
• 1 Onion finely diced
• 450 grams Turkey Mince
• 2 Garlic Cloves minced/finely grated
• 1 Tablespoon Tomato Puree
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Sweet Smoked Paprika or more to taste if your paprika isn't too strong
• 1/2 tsp Fine Sea Salt
• 1 pinch Black Pepper
• 1 tin/carton Chopped Tomatoes
• 200 ml Water
• 1 Frozen Spinach Cube
• 125g Mushrooms sliced
• 1 Courgette sliced
• 300 grams Wholegrain Tagliatelle

Instructions

1. Heat the oil in a large saucepan and add the turkey mince and onion. Cook for 3-5 minutes until the turkey is no longer pink.
2. Add the garlic, tomato puree and all of the herbs and spices and stir to combine.
3. Pour in the chopped tomatoes and water and pop in the frozen spinach cube. Bring to the boil.
4. Once bubbling add the mushrooms and courgette and simmer over a medium heat for 20 minutes.
5. During the last 10 minutes of cooking time, cook the taglietelle according to the packet instructions, then drain.
6. Add the turkey mince to the tagliatelle and toss to combine.
7. Top with fresh parsley and parmesan cheese (if using) and serve.

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