Recipe: Turkey Bolognese

Yummy- I love turkey so much! Cheap, tasty, and low in fat! Bit of a random recipe I suppose- I added butternut squash soup to it because I had some in a tupperware left in the fridge to use- gave it a really nice sweetness actually. Also some people think it might be odd to add chilli to a bolognese, but I remember when i had that masterclass with Marco Pierre White he added red chilli to his turkey bolognese- I suppose great mind's think alike, haha!! I have used farfalle as my pasta of choice- but go ahead and use whichever shape you fancy!

Turkey Bolognese (serves 4)

 

1 tbsp extra virgin olive oil
Knob of butter
1 red onion, diced
3 garlic cloves, crushed
1 green chilli, seeded and finely chopped
Large handful fresh parsley, finely chopped
½ tsp dried rosemary
½ tsp herbs du Provence
500g turkey mince
30g tomato puree
Splash of white wine
200g passata
200ml beef stock
100g butternut squash soup
1 bay leaf
Salt, pepper and sugar to taste
400g pasta (of your preference!)
Fresh basil for garnish (optional)

1. Fry the red onion, garlic, chilli and parsley in the olive oil and butter for 5 minutes. Add the turkey and tomato paste, and cook on a high heat for about 10 minutes, or the mine is beginning to brown.

2.  Add the wine, let it bubble a little, and then add all the other ingredients. Simmer on a medium heat, stirring occasionally for 30 minutes. Remove the bay leaf, and season to taste.

3. Meanwhile, cook the pasta according to the packet instructions. Drain and serve topped with the Bolognese sauce, garnishing with fresh basil if desired.