Rich Ground Turkey Ragu with Pasta

1. Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the ground turkey and press it into a single layer. Leave it to brown undisturbed for 3–4 minutes before breaking it up. Continue cooking until all the liquid has evaporated and the turkey is lightly golden. Season generously with salt and pepper.

2. Push the turkey to one side, reduce the heat to medium and add the onion to the cleared space. Cook for 5–6 minutes, stirring occasionally, until softened and translucent. Add the garlic and stir everything together for another minute until fragrant.

3. Add the tomato paste and stir it through the meat and onion mixture. Cook for 2 minutes, letting the paste caramelise slightly — this is key to building depth of flavour.

4. Pour in the tinned tomatoes and stock. Add the dried herbs, smoked paprika and sugar. Stir well to combine and bring to a gentle simmer.

5. Reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce has thickened significantly and the oil has begun to separate slightly at the surface. Taste and adjust seasoning.

6. While the ragu finishes, bring a large pot of well-salted water to the boil. Cook your pasta according to packet instructions until al dente. Reserve a mugful of pasta cooking water before draining.

7. Add the drained pasta directly to the ragu pan. Toss well to coat, adding a splash of the reserved pasta water to loosen the sauce if needed — it should cling to every piece of pasta. Serve immediately with grated Parmesan or pecorino if you have it.