1 cup finely chopped mixed vegetables (onion, carrot, leek, celery)
8 cloves garlic, minced
2 Tbsp olive oil
1 cup red wine
½ cup milk
400g tin whole peeled tomatoes
pinch brown sugar
sea salt flakes and freshly-milled black pepper
parmesan and basil leaves to serve
Sautee the bacon, vegetables and garlic in the olive oil in a large pot over a medium heat for 5 minutes or until just softened.
Add Ingham’s turkey mince and turn up the heat to high. Continue cooking and whisk well to break up the meat. Once the meat is all cooked and the juices have nearly evaporated, add the wine and cook for 1 minute. Then add the milk, tomatoes and sugar. Simmer for 30 minutes, until tender and rich, then season with salt and pepper.
Cook the fettucine in a large pot of rapidly boiling salted water until al dente. Drain well then toss through the sauce. Serve with a generous amount of grated parmesan and chopped basil.
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