Low-fat turkey bolognese


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Trade your typical hamburger mince for turkey to decrease the fat substance of this exemplary Italian sauce. Present with wholemeal pasta for a generous weeknight feast

Cooking Ingredients

    • 400g lean turkey mince (pick bosom rather than thigh mince on the off chance that you would be able, as it has less fat)
    • 2 tsp vegetable oil
    • 1 enormous onion, slashed
    • 1 enormous carrot, slashed
    • 3 celery sticks, cleaved
    • 250g pack earthy colored mushroom, finely cleaved
    • spot of sugar
    • 1 tbsp tomato purée
    • 2 x 400g jars cleaved tomato with garlic and spices
    • 400ml chicken stock, produced using 1 low-sodium stock solid shape
    • cooked wholemeal pasta and new basil leaves (discretionary), to serve

Cooking Direction

    Stage 1
    Heat a huge non-stick skillet and dry-fry the turkey mince until seared. Tip onto a plate and put away.

    Stage 2
    Add the oil and tenderly cook the onion, carrot and celery until mellowed, around 10 mins (add a sprinkle of water on the off chance that it begins to stick). Add the mushrooms and cook for a couple of mins, then, at that point, add the sugar and tomato purée, and cook for 1 min more, mixing to prevent it from staying.

    Stage 3
    Add the tomatoes, turkey and stock with some flavoring. Stew for no less than 20 mins (or longer) until thickened. Present with the pasta and new basil, assuming you have it.