Low-fat turkey bolognese
55 min·Italian
Ingredients
- 400g lean turkey mince
- 2 tsp vegetable oil
- 1 large onion chopped
- 1 large carrot chopped
- 3 celery sticks, chopped
- 250g pack brown mushroom finely chopped
- pinch of sugar
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomato with garlic & herbs
- 400ml chicken stock made from 1 low-sodium stock cube
- cooked wholemeal pasta and fresh basil leaves , to serve
Instructions
3 steps
- 1
Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
- 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.
10 min - 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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
267cal
Protein
23.0g
Carbs
15.0g
Fat
13.0g
Fiber
6.0g
Sugar
12.0g
Sodium
1mg
