For the turkey ragù
1 tbsp olive oil, plus extra for drizzling
1 tbsp garlic infused oil
1 tsp chopped chives
200g/7oz turkey mince
2 tbsp tomato pureé
1 tbsp chopped fresh parsely
splash red wine
salt and freshly ground black pepper
200g/7oz gluten free pasta, cooked according to packet instructions, drained
Preheat the oven to 180C/350F/Gas 4.
For the turkey ragù, heat the oil in a lidded saucepan over a medium heat.
Fry the turkey mince and continue to cook, stirring occasionally to break up the meat, for another 4-5 minutes, or until browned all over.
Carefully move the turkey mince to one side of the pan. Add the tomato pureé and once it darkens in colour, stir it into the mince with the chopped parsley, chives and garlic infused oil.
Add the red wine and reduce the heat until the mixture is simmering. Cover the pan with a lid and simmer, stirring occasionally, for 10-12 minutes.
Season, to taste, with salt and freshly ground black pepper. Stir the cooked pasta into the turkey ragù.
Recipe adapted from: Good Food