Turkey Tomato Sugo is suitable for kids from the age of 2. I don’t like to use this term, but the consistency of the sauce is a very baby-like. Bon appetit!
Total Time: 50 minutes
200g of turkey filet, cleaned and sliced
½ teaspoon of satureja, caster sugar, smoked paprika and lemon zest
1 teaspoon of Provencal Herbs
A pinch of chili, sea salt and black pepper
A knob of butter
1 leek, cleaned, washed and chopped
2 medium carrots, peeled, washed and grated
1 bay leaf
2 cloves of garlic, crushed, peeled and finely chopped
2 tins of chopped tomatoes
1 handful of fresh basil, washed and hardly chopped
A splash of lemon juice
Pasta to serve it
Parmesan Cheese and leaves of basil
Roast the meat on high heat until it becomes nicely golden, for about 4 minutes.
Next, take it out and set aside.
In the same pan, add a knob of butter and leek. Sauté for about 3 minutes on medium heat and stir in the carrots. Add bay leaf, cloves and a pinch of lemon zest. Mix and continue cooking for 2 more minutes.
Add garlic and let it smell out for about 1 minute.
Then, stir in the tomatoes and basil. Let it warm up and add the turkey back into the pan.
Pour in the stock, so the meat will be staring at you.
Lower the heat to low and cover with a lid. Let it simmer for about 25 more minutes.
Just before serving cook your favourable pasta in a large pot filled with salted hot boiling water until al dente.
Taste the sauce. If needed flavour it up with more chili, sugar, salt or pepper.
Then, add a splash of lemon juice and taste. Take a hand blender and mix it a bit, so you get a nice thick texture. Done.
Drain the pasta, add a knob of butter. Lightly season with salt and pepper.
Sprinkle with a generous amount of Parmesan and some basil leaves. Good pairing with a glass of dry white wine. Enjoy!
Makes 4 serves.