Preparation
1) Ready a pan of boiling water for the pasta.
2) Dice the carrot and the onion, you want it small so it all mixes in.
3) Squish the garlic or chop it fine, depending on your whim.
4) Finely chop the chillis.
5) Quarter the cherry tomatoes.
Cooking
1) Put the pasta in the pan, and salt it well. This gives you 10 minutes, which is all you need.
2) Cook the onion, carrot, garlic and chilli over a medium heat in a little oil.
3) You don't want it to color too much before you put the turkey mince in, just soften. Oh, then put the turkey mince in.
4) Cook it for a bit until it starts to turn white, then add the cherry tomatoes. Nearly forgot about them.
5) As it is cooking, add half the stockpot and stir it in. If you have sherry pour a bit in now. If you don't have sherry consider adding a little water to keep it all moist.
6) Now is a good time to add all the herbs, and black pepper to taste (I like to taste it a lot).
7) The pasta should be ready by now - don't overcook it! When it's ready drain it then put it back in the saucepan.
8) Tip the mince mix into the pan with the pasta and swirl it around. Add a dash of the olive oil and the white wine vineger give it that extra gloss and zing.
9) Eat it. You deserve this!
Summary
When I first made this I was amazed at how good it tasted. A lot of folk won't have marjoram - I'd say it's not essential. Oregano is a terrific catch-all and you can just add more of it, or mixed herbs, or whatever you have. Don't get hung up on it.
Plus, you know, if you have cheese then why not? This is how we roll.
