Turkey Bolognese
This bolognese is one of those things I need to ration because I am scared I will overindulge and my love for it will be lost.
It is the sauce my mom has been making me since I was little. Even when I moved away (yes, as an adult), she would make me little packets of it to store in my freezer for "those days" or for when I was stressed during exams. Since the recipe makes a fair amount, you can freeze it in individual portions and pull it out when you are in a bind or when you decide to entertain last minute. Turkey is a great lean meat but you can always substitute for beef. I serve it with courgetti, spaghetti or a combination of the both.
Tips & Tricks:
If you don’t have each herb on hand, you can substitute for approximately 1 tbsp of mixed italian herbs.
Prep Time: 15 minutes
Total Time: 1.5 minutes
Difficulty: Easy
Serves 6
1 tsp oregano
1/2 tsp thyme
1 litre water
Salt and pepper to taste
Grated parmesan cheese (to serve)
Chilli flakes (to serve)
Ingredients
700g turkey mince1 large onion, chopped
1 to 2 garlic cloves
1 tablespoon olive oil
1 tbsp lemon juice
400g can of crushed tomatoes
4 tbsp tomato paste
1 tsp basil
Method
Place the oil, garlic and onion in a large pot over medium heat and cook until the onions are translucent.
Add the turkey, stirring well with a fork to break up any lumps. Add lemon juice.
Once turkey is cooked, add the tomatoes, tomato paste, herbs and salt and pepper.
When sauce is boiling, reduce heat to simmering temperature, and cook for another 1 hour (or longer if you have the time).
Serve over spaghetti or courgetti (or both) with parmesan cheese and chilli flakes.
nutritional info (per serving)
calories 175 kcal - fat 4g - saturated fat 0g - protein 28g - carbohydrates 6g - dietary fibre 1g - sugars 2g - sodium 290mg