information

ingredients

1lb 2oz/500g lean ground turkey
3 garlic cloves, peeled and crushed
1 tsp ground cumin
2 tsp ground cinnamon
salt and freshly ground black pepper
steamed sugar snap peas, to serve

For the sauce
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
3½–4 cups/14oz/400g canned chopped tomatoes

For the herbed tagliatelle
12oz/350g dried tagliatelle
6-8 tbsp finely chopped mixed herbs (parsley and tarragon)

method

1. Place the ground turkey, garlic, cumin, and cinnamon in a bowl and, using your hands, mix until well combined. Season well. Cover and chill in the refrigerator for 1 hour to allow the flavors to develop.

2. Meanwhile make the sauce by placing a large, nonstick skillet over a high heat. Add the onion, garlic, carrot, and celery, stir and cook over a medium heat for 6–8 minutes. Stir in the tomatoes and bring to a boil. Reduce the heat, cover and simmer gently for 25–30 minutes, stirring occasionally. Season well.

3. For the meatballs: make small walnut-shaped balls from the ground mixture. Add the meatballs to the sauce mixture. Stir to coat evenly and simmer gently for 12–15 minutes or until cooked through.

4. While the meatballs are cooking make the herbed tagliatelle by cooking the pasta according to the packet instructions, drain well, stir in the chopped herbs and season well.

5. Divide the herbed tagliatelle between four warmed plates and top with the meatballs. Serve immediately with the sugar snap peas.