This is the definition of autumn comfort food! Imagine the perfect, thick tomato sauce with turkey mince, slowly simmered to perfection, served over hot pasta. The twist is a tablespoon of fresh garlic yoghurt that melts under the meat and releases an incredibly creamy, rich flavour. The perfect dinner full of protein that also works as a lunchbox meal for the next day.
Shop ingredients
Nutrition (1 serving)
- 665 kcal
- 63 g carbohydrates
- 30 g fats
- 36 g protein
Per 5 portions
- 600 g of ground turkey meat
- 1 onion
- 1 clove garlic
- 1 tomato
- 300 g tomato passatas
- 1 tbsp tomato puree
- 2 tbsp olive oil
- himalayan salt
- pepper
- 1 tsp sweet paprika
- 500 ml water
- 400 packets pasta
- 250 g plain yoghurt
- 1 clove garlic
- pinch himalayan salt
Instructions
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Cook the pasta in salted water according to the instructions.
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Meanwhile, chop the onion and fresh tomatoes finely. Heat olive oil in a deep pan and fry the onion until golden brown.
- Add in the turkey mince meat. Separate it with a spatula so there are no large chunks, and sauté it. Season with salt, pepper, and smoked paprika, then mix.
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Once the meat releases juices, add 500ml of water (so it is covered). Cover with a lid and simmer for 10‑15 minutes.
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Add in the fresh tomato, passata, tomato paste, and finely grated garlic. Mix thoroughly.
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Lower the heat and let the sauce simmer (without a lid) so most of the liquid evaporates and you end up with thick, rich ragu.
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Whilst the sauce thickens, mix plain yoghurt with the second garlic (either minced or grated) and a pinch of salt.
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Let's do it. Place the cooked pasta on the bottom of a plate (or lunchbox). Top with a tablespoon of the garlic yoghurt and finish with a big dollop of the piping hot meat sauce.
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Finish with some freshly chopped parsley.
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Enjoy!
