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Turkey Spaghetti Bolognese
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Olive oil spray
1 onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, chopped
2 rosemary sprigs or 6 sage leaves, shredded
500g pack essential
Waitrose British Turkey Breast Mince
800g can essential Waitrose Chopped Tomatoes
6 Cooks’ Ingredients Sundried Tomatoes, chopped
300g wholewheat spaghetti
Freshly grated Parmigiano Reggiano, to serve
• Uses lean British turkey mince • 2 of your 5 a day
1. Spritz a large pan with oil and cook the onion, carrot, celery and garlic for 5 minutes. Add the herbs and turkey and cook for a further 5 minutes, stirring frequently.
2. Add the tomatoes, sundried tomatoes and a splash of water. Bring to the boil and simmer for 30 minutes (or a little longer if you have time) until thickened into a rich red sauce.
3. Meanwhile, cook the spaghetti in a large pan of boiling water for 8 minutes. Drain well, toss with the turkey sauce and serve with a sprinkling of Parmigiano Reggiano
This low fat sauce is ideal for making ahead and is also suitable for freezing.
Choose a lower calorie, lower alcohol red wine for a virtuous treat: Spanish Light Tempranillo 2010 La Mancha, Spain
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in February 2012.