Italian Cheesy Mince Pasta
- Olive Oil
- 1 Onion (diced)
- 4 Garlic Cloves (crushed)
- 400g Turkey Breast Mince
- ½ teaspoon Fennel Seeds
- ½ teaspoon Chilli Flakes
- 2 teaspoons Dried Oregano
- 2 teaspoons Tomato Purée
- 2 x 400g Cans Chopped Tomatoes
- 50ml Red Wine
- 500ml Passata
- 3 Bay Leaves
- 2 teaspoons Golden Caster Sugar
- 1 Ball of Mozzarella (cut into chunks)
- Fresh Basil
- 400g Fusilli
- Table Salt
- Mature Cheddar (for topping)
- Heat a large casserole dish with some olive oil on a medium-high heat and once hot add the diced onion along with some seasoning.
- After a few minutes add the crushed garlic, mix well and continue to cook for a further few minutes.
- Add the turkey breast mince along with a good amount of seasoning, plus the fennel seeds, chilli flakes and dried oregano.
- Break the mince up with the back of a wooden spoon so that it cooks more evenly and continue to fry for a further 8-10 minutes until slightly browned.
- Next add the tomato purée, chopped tomatoes, red wine, passata, bay leaves and caster sugar. Mix well along with some more seasoning.
- Reduce the heat to low and place the lid on top then simmer for 20 minutes.
- After 10 minutes of simmering boil the kettle and cook the pasta in a saucepan of boiling water along with a good amount of table salt.
- Once the dish has finished simmering remove the bay leaves from the casserole dish.
- Drain the pasta and add it along with the mozzarella chunks and fresh basil.
- Once the mozzarella has melted serve right away with a grating of cheddar on top.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/italian-cheesy-mince-pasta-4830/
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