Nigel Slater’s recipe for minced turkey with pappardelle

A warming, herby, meaty pasta treat

Peel 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.

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.

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