The Spag Bowl, a classic dish and a certain household favourite. We’re sure you know a few little ones who love a Spaghetti Bolognese. For a twist on the original, why not try out this Turkey Bolognese from The Little Dish Family Cookbook!
Minced turkey is sold in most UK supermarkets. I use it in Bolognese, Lasagne and Burgers when my kids need a break from red meat. If you’re after a more traditional Bolognese, replace the turkey withbeef mince, or a combination of beef and pork mince works well also.
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 courgette, chopped
- 2 tablespoons dried mixed herbs
- 3 garlic cloves, finely chopped
- 500g minced turkey
- 2 x 400g cans chopped tomatoes
- Freshly ground black pepper
- Spaghetti or tagliatelle and Parmesan cheese, to serve
- Heat 2 tablespoons of the olive oil in a large, heavy-based pan or flameproof casserole dish over a medium heat. Add the onion, carrot and courgette and sauté until softened but not browned, about 6 minutes.
- Add the mixed herbs and garlic and cook for 2–3 more minutes. Tip the mixture into a bowl, wipe the pan and add the remaining oil.
- Add the minced turkey, breaking it up with a fork or a wooden spoon to make sure there are no big lumps of mince. Cook over a medium heat until the mince starts to brown, about 5–7 minutes.
- Add the cooked vegetable mixture and tomatoes to the mince and bring to the boil. Reduce the heat to low so the sauce continues to simmer, for at least 1 hour and up to 3 hours.
- Serve the sauce over pasta and topped with Parmesan cheese.
Tip: The sauce can be frozen for up to 2 months in an airtight container. Allow to cool to room temperature before freezing.