- 2 tbsp olive oil
- 500g turkey mince (thigh or breast)
- 1 large onion , finely chopped
- 1 garlic clove , crushed
- 2 large carrots , peeled and diced
- 150g pack button mushrooms , roughly chopped
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 chicken stock cubes
- 1 tbsp soy sauce
- 4 large courgettes
- grated pecorino or parmesan , to serve
- handful basil leaves
- STEP 1
Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
- STEP 2
Add the onion to the pan and cook on a low heat for 8-10 mins until tender. Then add the garlic, stirring for 1 min or so, followed by the carrot and the mushrooms, stirring for about 3 mins, until softened. Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes. Fill 1 can with water and pour into the pan. Crumble over the chicken stock cubes and bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.
- STEP 3
When the bolognese is nearly ready, stir through the soy sauce and some seasoning. Spiralize your courgettes on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your courgetti. Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey bolognese, grated pecorino and basil leaves.