Tom Kerridge's turkey ragu with white cabbage linguine recipe

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Tom Kerridge's turkey ragu with white cabbage linguine is described by the man himself as a 'lighter spaghetti Bolognese' - packed with flavour!

  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time1 hours 45 mins
Total Time2 hours
Cost RangeCheap
Nutrition Per PortionRDA
Calories550 Kcal28%

Tom Kerridge's turkey mince ragu with white cabbage linguine is basically a lighter version of the classic spaghetti Bolognese. To make this popular dish diet-friendly, Tom replaced pasta with white cabbage linguine, which you can make very easily and even adds another one of your 5-a-day to your plate. The beef mince traditionally used in spaghetti Bolognese has also been replaced with turkey mince, which is lower in fat and also lower in calories. Tom Kerridge's turkey ragu with white cabbage linguine contains a total of 550 calories per serving, so it's a good option for a filling dinner after a busy day, without breaking the diet. But even though Tom made a few changes to make this dish a lot healthier, it's still packed with flavour and will go down a treat with the whole family. This turkey ragu recipe will serve four people, but you can always double up the quantities if you're feeding more mouths. Tom Kerridge says: 'This is basically a light version of spaghetti Bolognese using turkey mince, which is roasted for extra flavour and texture, and replacing pasta with tasty shredded cabbage linguine.'

Ingredients

  • 1kg turkey mince
  • 1 tbsp light olive oil
  • 2 large onions, finely diced
  • 150g carrots, diced
  • 100g celery, diced
  • 6 garlic cloves, finely grated
  • 2 tbsp caraway seeds
  • 2 tbsp dried herbes de Provence
  • 3 tbsp tomato purée
  • 200ml red wine
  • 2 x 400g tins chopped tomatoes
  • 1.25 litres fresh chicken stock
  • 600g white cabbage, cored and shredded into long, thin strips
  • 120ml water
  • A handful of basil leaves, roughly chopped
  • Sea salt and freshly ground black pepper

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Method

  1. Preheat the oven to fan 180°C/Gas 4. Line a deep, lipped baking tray with baking parchment.
  2. Spread the turkey mince out evenly on the lined baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside.
  3. Heat the oil in a large non-stick saucepan over a medium heat. Add the onions and cook for about 10 minutes or until softened, then add the carrots and celery and cook for 5 minutes. Add the garlic and cook for another 2 minutes, then sprinkle in the caraway seeds and dried herbs. Cook for 1 minute, then add the tomato purée and cook, stirring, for another minute.
  4. Pour in the red wine and let it bubble away. Add the tomatoes and chicken stock, bring to a simmer, then add the turkey to the pan. Simmer very gently for 45 minutes or until you have a thick ragu.
  5. Meanwhile, put the cabbage into a large bowl, sprinkle liberally with salt and mix well with your hands. Leave for 20 minutes.
  6. Rinse the cabbage thoroughly and drain well. Heat a non-stick pan over a medium heat. Add the cabbage with the water and stir until it wilts; drain.
  7. Fold the basil through the turkey ragu and serve piled on top of the cabbage linguine.
Top Tip for making Tom Kerridge's turkey ragu with white cabbage linguine

Salting the cabbage softens it slightly, yet it still retains a good level of crunch.

Tom Kerridge is a celebrated English Michelin-starred chef who has been dazzling the professional cooking scene since 1991. His French, British, and fusion style cooking has created delicious, much loved recipes over the years that has earned his pubs multiple Michelin stars. Like many other celebrity chefs he’s also explored other creative industries by being a child actor starring in several small television parts, until the age of 18 where he then attended culinary school. In 2005, he and wife Beth Cullen-Kerridge opened their pub The Hand & Flowers, which gained its first Michelin star in its opening year. It then went on to make history by being the first pub to earn a second Michelin star in 2012. His recipes are always packed with delicious, aromatic flavours like his chicken pho recipe, and indulgent smoked pastrami burger are easy crowd pleasers and becoming family favourites. Most recently Tom has opened his first London restaurant in 2018 at Corinthia Hotel London, as well as The Butchers Tap, a butchers and pub all under one roof. His work within television has continued over the years with multiple appearances on shows such as Saturday Kitchen and the Great British Menu, as well as fronting his own series for BBC How to Lose Weight For Good and Top of the Shop. Now you’ll find him presenting Food and Drink which he’s been a part of since 2015.