Light Turkey Ragù

The easy and quick recipe to prepare a great light turkey ragù.

1 pack of AIA's Choice Turkey

1 tablespoon of tomato concentrate

1 sprig of rosemary

Some sage leaves

1 bay leaf

100 g of carrots

1 clove of garlic

1-2 stalks of celery

Salt

Pepper

Description

What is needed to satisfy the lovers of good food and at the same time those who want to stay in shape is a dish based on light turkey ragù. With this easy to prepare and very light recipe, you can satisfy the desire for a rich pasta dish without sacrificing taste.

Prepare the turkey ragù in advance and store it in the refrigerator in a tightly closed jar, so you have it ready for any occasion. You can also freeze the turkey ragù, to season Sunday's tagliatelle without spending hours in front of the stove. Choose turkey ragù to prepare excellent lasagna or for an original filling for your tortellini or tortelli.

Just like chicken, perfect for light cooking, turkey, cooked simply and without overdoing the salt, is the secret in the kitchen to stay in shape without effort.

Short pasta or spaghetti will pair perfectly with this sauce, which is one of the most well-known and loved all over the world. With turkey ragù you will have a different way of tasting turkey meat, rich in protein, versatile in the kitchen and low in fat and calories. With AIA's Choice Turkey you will have the perfect ingredient for all those who choose to follow a healthy, light and nutritious diet: from children to athletes, to those who follow a careful and measured diet. (Read about this in the complete guide to white meats).

Procedure

Wash the vegetables, peel the carrot and wash it thoroughly. Wash the celery. Cut the carrot and celery into pieces and then obtain a fine chop with the help of an electric blender. Now prepare your herbs: in a sterile gauze gather the sage, rosemary, bay leaf and garlic clove. Seal the end of the gauze with a kitchen string.

Brown the minced meat in a very hot casserole, taking care to crumble the mince with a wooden spoon and to maintain a sustained flame.

Add the tomato concentrate, the vegetable chop and the gauze of herbs to the mince, which in the meantime will have perfectly browned. Those who wish can also add a shallot. Adjust with salt and pepper and flavor with spices to taste, such as cinnamon and nutmeg. Cover the mince with white wine (or red) and bring to a boil.

Once boiling, lower the heat and cook on a very low heat for about 1 and a half hours, until the liquid has partially dried up. It is recommended to check the cooking often and, if necessary, to add more liquid. The light turkey ragù is ready to be consumed as desired.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.