- 600g 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, crushed
- 15 sage leaves, chopped
- 2 tins peeled plum tomatoes
- 2 bay leaves
- 1 tsp ground cinnamon
- ¼ tsp fresh nutmeg
- 570ml whole milk
- 1 large glass (250ml) white wine
- 350ml water
- 1 chicken stock cube
Preheat the oven to 220°C/425°F/gas 7.
Heat the oil in a pan over a high heat and fry the pancetta for 6-8 minutes, until crispy brown. Add the onion, carrot, celery and garlic and a pinch of salt to help soften and reduce the heat to a medium. After 15 minutes, your onions should be soft and translucent.
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.