Courgetti bolognese

• olive oil↗2 tbsp tbsp
• turkey mince↗500g g

  (thigh or breast)

• large onion↗1

  finely chopped

• garlic clove↗1

  crushed

• large carrots↗2

  peeled and diced

• pack button mushrooms↗150g g

  roughly chopped

• tomato purée↗1 tbsp tbsp
• x 400g cans chopped tomatoes2
• chicken stock cubes↗2
• soy sauce↗1 tbsp tbsp
• large courgettes↗4
• grated pecorino or parmesan

  to serve

• basil leaves↗handful

  handful

Step-by-step instructions

1. 1

   Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.

2. 2

   Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.

3. 3

   When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.