1 tbsp olive oil, plus extra for drizzling
½ onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
200g/7oz turkey mince
2 tbsp tomato pureé
1 tbsp chopped fresh parsely
splash red wine
salt and freshly ground black pepper
200g/7oz 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 onion for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes, or until softened. Add 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.
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.
Meanwhile slice the top off the loaf of bread, hollow out the inside and rub with the clove of garlic and the of olive oil. Spoon the pasta and turkey ragù into the bread and bake in the oven for 5-7 minutes, or until the bread is toasted and golden-brown. Serve drizzled with olive oil.
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