Lean Turkey Bolognese

Ingredients

• 700 gextra-lean ground turkey (93%)
• 480 gdry whole wheat pasta, dry spaghetti or rigatoni
• 1can (796 ml) crushed tomatoes
• 2 tbsptomato paste
• 1medium onion, finely diced
• 2medium carrots, finely diced
• 2stalks celery, finely diced
• 3cloves garlic, minced
• 3 tspextra-virgin olive oil
• 1 tbspItalian seasoning
• ¾ tspsalt
• ½ tspblack pepper
• 36 gparmesan, grated, grated, to serve
• 6 gfresh basil

Method

1. Finely dice the onion, carrot and celery (the smaller the dice, the smoother the sauce) and mince the garlic.

2. Heat the oil in a large heavy pot or Dutch oven over medium heat.

3. Add the onion, carrot and celery and cook, stirring often, until soft and lightly golden, about 8 minutes.

   8 min timer

4. Turn the heat to medium-high, add the turkey and garlic and break the meat up with a wooden spoon. Cook until no pink remains and it reaches 74°C (165°F), about 6 minutes.

   6 min timer

5. Stir in the tomato paste and cook for 1 minute until it darkens slightly, then add the crushed tomatoes, Italian seasoning, salt and pepper.

6. Bring to a bubble, then lower the heat to low so it simmers gently. Cook partly covered for 25 minutes, stirring every 5 minutes so it does not catch on the bottom.

   25 min timer

7. About 15 minutes before the sauce is done, bring a large pot of salted water to a boil over high heat. Cook the pasta for the time on the package, usually 10 to 12 minutes, until just tender. Save a mug of the cooking water, then drain.

   11 min timer

8. Toss the pasta with the sauce and a splash of pasta water until glossy. Serve with grated parmesan and torn basil.

Storing and reheating

The sauce keeps 4 days or 3 months frozen.