An easy turkey bolognese recipe

I use turkey mince to make a great bolognese sauce. You can use the finished sauce to make lasagne or serve it with spaghetti and parmesan cheese.

In the tips section, there are some flavour variations.

Ingredients (serves 4)
For the bolognese
1 onion, finely chopped
1 stick celery, finely chopped
1 tablespoon olive oil
1 pack turkey thigh mince
1 carrot, finely chopped

1 clove garlic crushed
1/4 nutmeg, freshly grated
1/4 pint milk
2 tablespoons tomato puree
1 beef stock pot (trust me, it improves the flavour)
1 tin chopped tomatoes
1/2 tin water
Salt and pepper

Method 

1. In a large pan, sauté the onion and celery in the olive oil over a gentle heat until the onion is translucent. 
2. Increase the heat and add the turkey mince, fry until the turkey has started to brown, stir regularly. 
3. Add the carrots, nutmeg, garlic, tomato puree, milk and salt and pepper, stir well and cook until the liquid has evaporated, stir regularly.  
4. Add the stockpot, tomatoes and water, stir well, bring to a boil and then turn down to the lowest simmer (the bolognese should just blow the odd bubble) for 30-60 minutes stirring occasionally. The longer you cook it the more "mealy" the turkey will become, like a traditional ragu sauce.

You can add more water if you need it during step 4.

Serve with spaghetti and freshly grated parmesan. For a dinner party, you may wish to serve some garlic bread and a side salad.

Flavour variations

Oregano version - you can also change the flavour by adding either 1 tsp dried oregano with the onions in step 1.

Basil and tomato - add either 1 tsp dried basil at step 4 with the tinned tomatoes. If using fresh basil, add 1 tablespoon finely shredded basil instead of the dried basil.

Mushroom - you can also add 1/2 punnet of chestnut mushrooms that have been sliced when you add the tinned tomatoes in step 4.

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