Ragu Leggero

This recipe works in combination with: Turkey Koftas with Moroccan Salsa. This recipe features in these meal plans: Lower Calorie Suppers 2.

A 'leggero' (light) ragu, using lower-fat turkey mince instead of beef. Served with conchiglie pasta shells.


  • 250g of turkey mince
  • 1 small onion (approx 110g), finely chopped
  • 227g of tinned chopped tomatoes
  • 130g of conchiglie pasta shells
  • 30g of Parmesan cheese, grated (optional)
  • 1 clove of garlic, finely chopped
  • 2 tsp tomato puree
  • 1 tbsp olive oil
  • 2 tsp dried oregano
  • 300ml chicken stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £1.23
  • Store cupboard: Typical
  • Calories per serving: 644
  • 5-a-day per serving: 1
  • Print Recipe
Ragu Leggero photo

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  1. Heat the olive oil in a saucepan and fry the onion and garlic for 4-5 minutes, or until soft. Stir in the oregano and fry for 1 minute. Add the turkey mince and fry for a further 5 minutes, or until browned. Season with salt and pepper.
  2. Add the chopped tomatoes, tomato purée and 300ml chicken stock. Bring to the boil, then simmer for 15 minutes, or until the sauce develops to a thicker consistency. Add a little water if it becomes too dry.
  3. While the ragu simmers, cook the pasta according to the packet instructions.
  4. Season the ragu to taste with salt and pepper and toss together with the pasta. Serve immediately topped with Parmesan cheese.

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