• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 100g celery, finely diced
  • 100g carrots, finely diced
  • 2 garlic cloves, finely chopped
  • 500g turkey thigh mince
  • 300g tagliatelle
  • 350g Italian passata
  • 14g fresh basil, washed and roughly torn, plus extra to garnish


  1. 1

    Heat the oil in a large frying pan. Add the onion, celery and carrots and cook for 8-10 minutes, stirring until softened. Add the garlic for the last 1-2 minutes, then leave to cool slightly.

  2. 2

    Meanwhile, preheat the oven to 200ºC/gas mark 6. In a bowl, mix the turkey mince and veg with a wooden spoon and season well. Roll into 16 even-sized balls, each about the size of a walnut. Place the balls on a baking tray and cook in the oven for 25-30 minutes until golden brown.

  3. 3

    Meanwhile, cook the tagliatelle in boiling water for 12 minutes until tender. Drain.

  4. 4

    Pour the passata into a large pan and heat gently. Stir the meatballs into the sauce with the basil, then heat through and serve with the tagliatelle. Garnish with the remaining basil leaves.

Nutritional Details

Each serving provides
  • Energy 1922kj 459kcal 23%
  • Fat 7.0g 10%
  • Saturates 1.6g 8%
  • Sugars 9.5g 11%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

61.3g carbohydrate 2.5g fibre 36.5g protein

Also in these Scrapbooks

Back to top