A lighter bolognese with grated carrot and mushrooms hidden in the sauce, so it goes a long way. It makes enough for eight portions and also works in a lasagne or a jacket potato.
- Prep
- 15 mins
- Cook
- 55 mins
- Total
- 1 hr 10 min
- Serves
- 8
- Makes
- 8 containers
- Difficulty
- Easy
Ingredients
For the sauce
To serve
Method
- Heat the oil in a large pan over a medium heat. Fry the onions, carrots and celery for 10 minutes until soft.
- Add the garlic and cook for 1 minute. Add the turkey mince, break it up and cook for 6 to 8 minutes until no pink remains.
- Stir in the mushrooms and cook for 5 minutes, until their liquid has cooked off.
- Add the tomatoes, tomato purée, stock, oregano, bay leaves, sugar and salt. Bring to the boil, then simmer for 35 minutes until thick and rich.
- Remove the bay leaves and taste for seasoning.
- Cool the sauce, then portion it into containers. Cook pasta fresh when you're ready to eat.
Notes
Cool leftovers within 1 to 2 hours of cooking: spread them in shallow containers, then refrigerate once steaming has stopped. Allow about 75g of dried pasta per portion. Pasta turns soft in the freezer, so freeze the sauce on its own. Use beef mince if you prefer. For extra vegetables, add a grated courgette with the carrots.
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