Ever wondered where we get our cooking inspiration from? Youtube! Made this dish after watching Jamie Oliver’s Foodtube channel featuring Gennaro Contaldo making Chicken Ragu Bianco. I adapted the recipe a little and turned it into Turkey Ragu Bianco.
Gennaro inspired turkey ragu bianco recipe I realise pastas are really great weeknight dishes or for days when you are lazy and do not want to spend hours preparing a meal. A little slow to realise it but hey! Better late than never eh? Another reason why I like this is because of how easy it is to make! And you only need one pot/pan to make this! I made a huge pan of pasta and brought the leftover for lunch the following day! I love me a good lunch box suitable meal :)

A reason why I used cabbage is because

1. I am not a big fan of celery

2. I had some left over cabbage

That is why I have grown to like cooking more than baking. It is so easy to find ingredient substitutes and portion estimations will not significantly affect the taste of the food. (Read: important on days when feeling lazy.) Unlike baking, where accurate measurements are really important.
Gennaro inspired turkey ragu bianco recipe

Adapted from Jamie Oliver

2-3pax

2 tbs olive oil

4-5 sprigs of thyme

2 bay leaves

1 medium onion, chopped

1 clove of garlic, chopped

1 carrot, diced

1/8 of a cabbage, thinly sliced

400g turkey, minced or finely chopped

1/2 cup white wine

salt and pepper

1 cup chicken stock

1/2 cup (generous handful) grated parmesan

handful chopped parsley

2 generous handful of penne

Place a medium pan on a medium heat with a little oil, to this add the carrot, onion, cabbage, whole garlic, thyme, bay and chilli and cook on a low heat for 5 to 10 minutes, or until softened slightly.

Stir in the turkey and cook until sealed on all sides. Next, add the wine and a pinch of salt and pepper and continue stirring until the wine has evaporated. Add the stock, then put the lid on and keep cooking for 30 to 35 minutes or until reduced slightly and the turkey is cooked through.

When the sauce is almost ready, bring a large saucepan of slightly salted water to the boil, then add the penne and cook according to pack instructions.

Once the sauce is ready, remove and discard the bay leaves, garlic and thyme sprigs. Drain the pasta, reserving a cupful of cooking water, then add to the sauce along with a couple tablespoons of the cooking water. Mix well and sauté for a minute, then remove from the heat and serve with a grating of Parmesan and the parsley. Serve immediately.

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