Low-fat turkey bolognese

• lean turkey mince↗400g g

  (choose breast instead of thigh mince if you can, as it has less fat)

• vegetable oil↗2 tsp tsp
• large onion↗1

  chopped

• large carrot↗1

  chopped

• celery↗3

  sticks, chopped

• pack brown mushroom↗250g g

  finely chopped

• sugar↗pinch of

  pinch of

• tomato purée↗1 tbsp tbsp
• chopped tomato2 x 400g cans

  with garlic & herbs

• chicken stock↗400ml ml

  made from 1 low-sodium stock cube

• wholemeal pastacooked

  and fresh basil leaves (optional), to serve

Step-by-step instructions

1. 1

   Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.

2. 2

   Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.

3. 3

   Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.