Ingredients
- 20 g of bacon, diced
- 100 g of chestnut mushrooms, chopped
- 5 g of garlic, minced
- 100 g of tomato passata
- 0.3 g of dried oregano
- 20 g of tomato puree
- 2 bay leaves
- 56 g of chicken stock
- 4 g of white caster sugar
- 390 g of tinned chopped tomatoes
- 2 g of salt
- 250 g of 7% fat turkey thigh mince
- 100 g of red wine
- 125 g of white onion, chopped finely
- 35 g of carrot, finely diced
- 20 g of leek, finely diced
- 20 g of celery, finely diced
- 35 g of olive oil
Method
Step 1
Fry off your turkey mince in some oil before removing from the pan and placing in a bowl.Step 2
Using the Red Wine deglaze the pan and add the liquid to the bowl of mince.Step 3
Add some more oil to the pan and fry off your bacon, carrots, mushrooms. garlic, celery, carrot and leek. Fry for 5 minutes.Step 4
Return your mince to the pan before adding your tomato puree - cook for a further 3 minutes.Step 5
Add the remainder of your wet ingredients, sugar and salt and cook for 1-2 hours.Step 6
Your bolognaise will be ready to serve with a pasta of your choice.