Ever since I first tried this dish I’ve been wanting to cook it over and over again.
I think it’s got something to do with my absolute admiration I have for Italian food (as the majority will certainly know by now!) but it’s so true, Italian food is certainly my favourite cuisine.
I tried to think of a creative name for the dish by combining the main ingredients of it with the type of dish it actually is, but all I could come up with was ‘Italian Cheesy Mince Pasta’ which I don’t think really does the recipe actual justice! (if you can come up with a better name I will be more than happy to change it!).
It’s a dish that you will have the majority of the ingredients already however I’ve used Turkey Breast Mince as it’s much leaner than Beef or Pork mince.
Despite this those options will also work if that’s all you’ve got in.
Anyway I hope you enjoy it, from my kitchen to yours!
- 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.