Turkey mince is a less expensive and more healthy option which I use now for bolognese. This time I introduced more veg and made the sauce from scratch. An experiment… I then served it in three different ways so as not to overdose on pasta.
What to use – serves 4
- 500g turkey mince
- a red onion
- 3 cloves of garlic
- a leek
- 300g tomato
- 1 red pepper
- olive oil
- salt and pepper
- herbs – oregano or basil
How to use it
Finely chop the onion, leek and garlic by hand or in a blender. Gently fry the chopped veg for 5-10 minutes in some olive oil. Scrape out of the pan and set to one side.
Add the turkey mince to the pan and fry off.
While it’s frying, make the sauce. Put the tomatoes (cherry or chopped larger ones), the roughly chopped red pepper into a blender with a glug of olive oil and about 50ml of water. Blend until smooth.
When the turkey is cooked, add the veg and the tomato and pepper sauce. Season generously and add the herbs that you like.
Turn it up to a boil then reduce to a gentle simmer and leave it to blip away for about an hour.
WAY 1. Serve with pasta
WAY 2. Serve with roast vegetables
WAY 3. Turn into (slightly misshapen) meatballs and serve in a tortilla with aioli, sweet chilli, coriander and salad
What to listen to: I’m having an Amy Winehouse week – I’d not heard this version before – Tears Dry
What to watch: 2003 footage of her singing You should be stronger than me