A healthy take on the traditional spag bol creating a lighter tastier version!
500g turkey mince (you may want to add finely chopped turkey steak to add a little body to the dish)
2 cans chopped tomatoes
2 garlic cloves
1 tube tomato puree
1 tin anchovies in oil or water
Juice of 1 lemon
Small handful pancetta
Spaghetti or pasta to serve
Half packet mushrooms
3 celery stalks
1 chicken stock pot/cube
Dried mixed herbs
Bunch fresh basil
Splash olive oil
Put a splash of olive oil into a large pot over a low heat.
Roughly chop onions and garlic cloves and add to the pan, making sure they do not burn. Allow to cook until onions begin to soften then add the pancetta.
Put two anchovy fillets from the tin into the centre of the pan and break them up by mixing them in thoroughly with the onion and garlic.
Roughly chop carrots, celery and mushrooms and add to the mixture. Allow them to cook through thoroughly before adding the turkey mince.
Once the meat has cooked through well (approximately 5 - 8 minutes depending on the quantity you have used), add the dried herbs and season well (taking into account the saltiness of the anchovy).
Add the tube of tomato puree, mixing in thoroughly. Then juice the lemon and add the juice to the pot.
Add the chopped tomatoes to the pot. Put water into one of the tomato tins before rinsing and also add this to the mixture. You should also now add the chicken stock as well. The bolognaise should be very wet at this stage.
Now bring the bolognaise to a bubble before reducing the heat to a simmer and allow it to cook until the mixture has reduced by approximately two thirds. This should take 45 - 60 minutes depending on the amount of liquid in the pot.
Once the bolognaise has reduced sufficiently, cook the spaghetti or pasta to serve.
Approximately 2 minutes before serving, roughly chop the basil and add to the bolognaise.