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Low-fat turkey bolognese

Low-fat turkey bolognese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta

  • Freezable
  • Healthy
Nutrition: per serving (4)
HighlightNutrientUnit
kcal267
low infat13g
saturates3g
carbs15g
sugars12g
fibre6g
protein23g
salt1.3g
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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

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.

Goes well with

Recipe from Good Food magazine, December 2013

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A star rating of 4.3 out of 5.45 ratings
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