British turkey and mushroom bolognese
Fat Per Portion: 5.9g
Preparation Time: 8-10 minutes
Cooking Time: 15 minutes
Ingredients
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2-4 garlic cloves, peeled and crushed
450g/11b fresh turkey mince
2 celery sticks, trimmed and finely chopped
1 carrot (about 100g/4oz), peeled and grated
75g/3oz closed cup mushrooms, wiped and chopped
2 tablespoons fresh oregano or 2 teaspoons dried oregano
350ml/12floz passata
salt and freshly ground black pepper
350g/12oz spaghetti
oregano sprigs to garnish, optional
grated Parmesan cheese to serve, optional
Method
1. Heat the oil and cook the onion and garlic for 2 minutes. Add the turkey mince and continue to cook for 3 minutes, stirring frequently until sealed and any lumps are broken up. Add the celery, carrot, mushrooms, herbs and passata and bring to the boil. Simmer gently for 8 minutes, stirring frequently. Add seasoning to taste and continue to cook for 2 minutes or until the turkey is thoroughly cooked.
2. Cook the pasta in plenty of boiling water for 6-8 minutes or until the pasta is cooked to 'al dente', or according to packet directions. Drain and place on warmed serving plates, Top with the Turkey Bolognese Sauce. Garnish and serve immediately with the grated Parmesan cheese if using.