Ingredients
Main Ingredients
1 white onion, finely diced
2 sticks celery, finely diced
1 carrot, finely diced
4 cloves garlic, minced
500 g turkey mince
2 Tbsp tomato paste
400 g can diced tomatoes
1 cup beef stock
1 tsp ground fennel seeds
1 tsp dried sage
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil
ground black pepper,to season
400 g dried shell pasta
½ cup parmesan, finely grated
2 cups baby spinach leaves
1 package shaved Parmesan cheese, to serve
Method
- Heat ½ of the oil in a large saucepan over a medium heat. Add onion, celery, carrot and garlic and cook, stirring, for 4 minutes or until softened. Remove from pan and set aside. Increase heat to high and add remaining oil, then brown turkey mince in 2 batches. Return all turkey to pan.
- Return vegetables to pan and stir in tomato paste. Cook until mixture begins to stick, then add tomato, stock, fennel seeds and sage. Reduce heat to low and season. Cover and simmer, with lid slightly ajar, for 30 minutes, stirring occasionally.
- Meanwhile, cook pasta in rapidly boiling salted water following pack instructions, then drain well. Return to pan, toss with parmesan, then divide among serving bowls.
- Stir baby spinach leaves through sauce, then add to pasta. Top with shaved parmesan and serve.
