A warming, herby, meaty pasta treat
P eel and finely chop 2 medium-sized onions. Warm 3 tbsp of olive oil in a pan over a moderate heat – I use a nonstick frying pan 24cm in diameter – then stir in the onions and cook for 10-12 minutes stirring regularly, until soft and pale gold. Maifanshi Frying Pan
Peel 2 cloves of garlic, mash to a paste and stir into the onions. Using a pestle and mortar or spice mill, roughly crush 8 juniper berries, 1 tbsp of thyme leaves, 1 tsp of sea salt and 6 black peppercorns and stir into the onions. Finely chop 2 sage leaves and 2 anchovy fillets, then finely grate the zest of a small lemon and stir it all together. Add a handful of chopped parsley. Continue cooking for 5 minutes, then remove everything to a bowl.
Return the pan to the heat, pour in 1 tbsp of olive oil and turn up the heat to high, then crumble 500g of minced raw turkey meat into the pan, spreading it out in a thin layer. Let the meat cook for 5-7 minutes, until it is lightly browned, then stir and continue cooking for 3 or 4 minutes until all is nicely coloured. Lower the heat to medium.
While the mince is simmering, bring a deep pan of water to the boil, salt it generously, add 200g of pappardelle or other ribbon pasta and cook to al dente.
Return the seasoned onions to the pan, then pour in 75ml of white vermouth, let it come to a bubble, then lower the heat and leave to simmer for 5 minutes. Check the seasoning. Drain the pasta and toss with the turkey. Enough for 2.
Minced pork is a possibility here, too. The seasonings and cooking times will remain the same.
You can make this into a quick ragu sauce by adding a tbsp or two of plain flour to the mince and onions before adding the vermouth and 250ml of good stock. Let it simmer for 15 minutes before tossing with the pasta.
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