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Rich tomato and turkey stew, with pasta and parmesan
6 tbsp olive oil
2 cloves of garlic
1 onion, chopped
6 tbsp chopped, fresh basil
pinch chilli flakes
1 tsp dried oregano
1 glass red wine
1 vegetable stock cube
1 can chopped tomatoes in juice
2 tbsp tomato puree
2 tbsp red wine vinegar
2 tbsp pine nuts
salt and cracked black pepper
pinch sugar
500g British turkey mince
boiled pasta, tagliatelle or penne
sliced char grilled ciabatta slices to serve
grated parmesan, to serve
1. Heat the olive oil in a frying pan and add the onions and garlic, cook for 5 minutes.
2. Add the turkey mince and brown slightly.
3. Add the rest of the ingredients and cook gently over a low heat until thick and shiny.
4. Season well with salt and cracked black pepper.
5. Remove from the stove and cool slightly. Add a little more olive oil to get a glossy appearance
6. Serve with boiled pasta such as tagliatelle or penne.
7. Top with a little grated Parmesan cheese and eat with warm ciabatta.
© Phil Vickery
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