Rich Tomato and Turkey Stew, with Pasta and Parmesan

 by Phil Vickery for British Turkey

Serves: 4

Ingredients

  • 6 tbsp olive oil
  • 2 cloves of garlic
  • 1 onion, chopped
  • 6 tbsp chopped, fresh basil
  • pinch chilli flakes
  • 1 tsp dried oregano
  • 1 glass red wine
  • 1 vegetable stock cube
  • 1 can chopped tomatoes in juice
  • 2 tbsp tomato puree
  • 2 tbsp red wine vinegar
  • 2 tbsp pine nuts
  • salt and cracked black pepper
  • pinch sugar
  • 500g British turkey mince
  • boiled pasta, tagliatelle or penne
  • sliced char grilled ciabatta slices to serve
  • grated parmesan, to serve

Method

  1. Heat the olive oil in a frying pan and add the onions and garlic, cook for 5 minutes.
  2. Add the turkey mince and brown slightly.
  3. Add the rest of the ingredients and cook gently over a low heat until thick and shiny.
  4. Season well with salt and cracked black pepper.
  5. Remove from the stove and cool slightly. Add a little more olive oil to get a glossy appearance
  6. Serve with boiled pasta such as tagliatelle or penne.
  7. Top with a little grated Parmesan cheese and eat with warm ciabatta.

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