Ingredients
340g/12oz fresh turkey mince
4 garlic cloves
2 tbsp mixed fresh herbs, chopped or 2 tbsp dried mixed herbs
30g/1oz fresh breadcrumbs
3 tbsp grated parmesan cheese
1 medium egg, beaten
1 tbsp olive oil
1 large onion, chopped
3 stalks celery, trimmed and finely chopped
350ml/12fl oz passata
350g/12oz tagliatelle or similar pasta
1 tbsp roughly shredded basil
parmesan cheese, freshly shaved or grated (optional)
salt and freshly ground black pepper
Method
1. Mix the turkey mince with 2 of the crushed garlic cloves, mixed herbs, breadcrumbs, parmesan and seasoning.
2. Add the egg and mix well until the mixture comes together. Form the mixture into small balls to about the size of a cherry tomato.
3. Heat the oil in a frying pan and seal the turkey balls all over. Remove from the pan and reserve.
4. Add the onion, remaining crushed garlic with the celery and sauté gently for about 8 minutes or until the onion is soft, but not browned.
5. Add the passata to the pan and bring to the boil, then reduce the heat. Return the turkey balls to the pan and simmer for 10 minutes or until the turkey is thoroughly cooked.
6. Meanwhile, cook the pasta in plenty of lightly salted boiling water for 8-10 minutes, or according to packet directions. Drain reserving 2 tbsp of the cooking liquor.
7. Return to the pan with the cooking liquor. Add the passata sauce and turkey balls to the pasta, stir lightly, then serve immediately sprinkled with the shredded basil. If preferred serve with freshly shaved or grated parmesan cheese.
