Whole wheat pasta with turkey and vegetable ragù

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Ground turkey110 g
• Carrots40 g
• Celery30 g
• Onion20 g
• Tomato passata150 g
• Extra virgin olive oil1 teaspoon
• White wine40 ml
• Saltto taste

Contains: gluten, celery, sulphites,

Method

1. Peel the carrot, wash the celery and remove the strings, and peel the onion; chop everything finely, into pieces of a few millimetres.
2. Heat the olive oil in a frying pan over medium heat and soften the vegetables for 5 minutes, stirring, until the onion is translucent and the carrot soft.
3. Add the turkey mince and brown it for 4–5 minutes, breaking it up with a wooden spoon, until it is no longer pink.
4. Deglaze with the white wine and let it bubble for 1–2 minutes; add the tomato passata and a pinch of salt, cover and cook over low heat for 25 minutes, until the ragù is thick.
5. Meanwhile bring the pasta water to the boil, salt it and cook the wholewheat pasta until al dente; drain and toss it in the ragù for a minute.