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Low-fat turkey bolognese

Low-fat turkey bolognese in two white bowls

Low-fat turkey bolognese

Name: Low-fat turkey bolognese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: Italian
Ingredients: 400g lean turkey mince (choose breast instead of thigh mince if you can, as it has less fat); 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 (optional), to serve

Lucy Netherton

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.3 out of 5.67 ratingsRate

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Swap your usual beef mince for turkey to reduce the fat content of this classic Italian sauce. Serve with wholemeal pasta for a hearty weeknight meal

Freezable

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

400g lean turkey mince

(choose breast instead of thigh mince if you can, as it has less fat)
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 (optional), to serve

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Nutrition: per serving (4)

kcal267

low
fat13g

low
saturates3g

low
carbs15g
sugars12g
fibre6g
protein23g
salt1.3g

low

Method

step 1

Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
step 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.
step 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.

Recipe from Good Food magazine, December 2013

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A star rating of 4.3 out of 5.67 ratings

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