An alternative ragout sauce, made from turkey, which is just as tasty and appealing. Serve it on pasta.
400 g AIA Minced Turkey
2 Celery sticks
Extra-virgin olive oil
A knob of butter
Salt to taste
Pepper to taste
Finely chop all the vegetables and cook them until soft in a pan with extra-virgin olive oil and a knob of butter (about 5 minutes).
Add the minced turkey, breaking it up with a fish slice. Add the white wine and leave to evaporate, then add no more than a glass of water. Cook for about 15 minutes. When ready, serve with pasta, a generous handful of black pepper and parmigiano.