Ingredients
- 500g turkey meat (your leftovers)
- 3 tbsp olive oil
- 100g pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, thinly sliced
- 15 sage leaves, finely chopped
- 2 tins peeled plum tomatoes
- 2 bay leaves
- 1 tsp ground cinnamon
- ¼ tsp fresh nutmeg
- 550ml whole milk
- 250ml white wine
- 350ml water
- 1 chicken stock cube/pot
- 500g turkey meat (your leftovers)
- 3 tbsp olive oil
- 100g pancetta
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, thinly sliced
- 12 sage leaves, finely chopped
- 2 x 400g tins peeled plum tomatoes
- 2 bay leaves
- 1 tsp ground cinnamon
- ¼ tsp fresh nutmeg
- 550ml whole milk
- 250ml white wine
- 350ml water
- 1 chicken stock cube/pot
Heat the oil in a pan over high heat and fry the pancetta until crispy. Add the onion, carrot, celery and garlic and a pinch of salt to help soften and reduce the heat to a medium. You want your onions to turn translucent which will take 10-15 minutes.
Add the turkey meat and sage, nutmeg, cinnamon and bay leaves. Cook until the fragrances of the herbs and spices tingle your nostrils (about 10 minutes).
Turn the heat up to high and add the wine. This should sizzle and reduce quickly. Be sure to scratch all of the caught ingredients from the bottom of the pan at this point – this is flavour.
Add the milk, tomatoes (squeezed between your hands as you drop them in), water and stock cube. Stir to combine and then reduce to a gentle simmer with a lid on for 2 hours. Take the lid off for a final 45 minutes and you’ll have a beautiful, rich ragu.
Season and serve with pasta and a generous grating of parmesan.