Pasta and grated Parmesan, or jacket potatoes and a side salad
Heat the olive oil/butter in a pan over a medium-low heat. Add the onion, carrot and celery with a touch of salt and pepper and cook, stirring regularly for 10-15 minutes. Take care not to let the vegetables colour or stick to the pan.
Once the vegetables have softened add the garlic and cook for a further minute or two. Add the tomato purée and oregano and cook for a further minute.
Turn up the heat and add the turkey mince. Keep stirring and breaking-up the meat for a few minutes until everything is combined and the meat isn’t pink anymore. Don’t let anything catch on the bottom of the pan.
Add the stock, tomatoes, balsamic vinegar and a pinch of sugar and bring to the boil. Turn the heat down to low and simmer for 45 minutes to an hour, stirring occasionally to break up the tomatoes.
Towards the end of the cooking time stir more frequently, scraping the bottom of the pan to ensure nothing catches and burns. It’s ready once the sauce has thickened and/or reached the desired consistency.