Turkey Bolognese (serves 4)
Knob of butter
1 red onion, diced
3 garlic cloves, crushed
1 green chilli, seeded and finely chopped
Large handful fresh parsley, finely chopped
½ tsp dried rosemary
½ tsp herbs du Provence
500g turkey mince
30g tomato puree
Splash of white wine
200ml beef stock
100g butternut squash soup
1 bay leaf
Salt, pepper and sugar to taste
400g pasta (of your preference!)
Fresh basil for garnish (optional)
1. Fry the red onion, garlic, chilli and parsley in the olive oil and butter for 5 minutes. Add the turkey and tomato paste, and cook on a high heat for about 10 minutes, or the mine is beginning to brown.
2. Add the wine, let it bubble a little, and then add all the other ingredients. Simmer on a medium heat, stirring occasionally for 30 minutes. Remove the bay leaf, and season to taste.
3. Meanwhile, cook the pasta according to the packet instructions. Drain and serve topped with the Bolognese sauce, garnishing with fresh basil if desired.