- 350g/12oz fresh turkey mince
- 4 garlic cloves, peeled and crushed
- 2 tbsp freshly chopped mixed herbs or 2 tsp. dried mixed herbs
- 25g/1oz fresh breadcrumbs
- 3 tbsp grated Parmesan cheese
- Salt and freshly ground black pepper
- 1 medium egg, beaten
- 1 tbsp olive oil
- 1 large onion, peeled and chopped
- 3 stalks of celery, trimmed and finely chopped
- 350ml/12 fl oz passata
- 350g/12oz tagliatelle or similar pasta
- 1 tbsp roughly shredded basil
- Freshly shaved or grated Parmesan cheese, optional
Mix the turkey mince with half the crushed garlic, mixed herbs, breadcrumbs, Parmesan and seasoning. Add the egg and mix well until the mixture comes together. Form the mixture into small balls about the size of a cherry tomato.
Heat the oil in a frying pan and seal the turkey balls all over. Remove from the pan and reserve. Add the onion, remaining crushed garlic with the celery and sauté gently for about 8 minutes or until the onion is soft but not browned.
Add the passata to the pan and bring to the boil then reduce the heat. Return the turkey balls to the pan and simmer for 10 minutes or until the turkey is thoroughly cooked.
Meanwhile cook the pasta in plenty of lightly salted boiling water for 8-10 minutes, or according to packet directions. Drain reserving 2 tbsp of the cooking liquor. Return to the pan with the cooking liquor.
Add the passata sauce and turkey balls to the pasta, stir lightly then serve immediately sprinkled with the shredded basil. If liked serve with some freshly shaved or grated Parmesan cheese