Turkey bolognese sauce
This turkey bolognese sauce is a low-fat, low-carb version, ideal for those who are on a high protein, lean meat diet. It’s full of veggies too, so it’s healthier than the classic Spag Bol. Serve it with whole wheat pasta, brown rice or on a piece of wholesome toast and a large bowl of leafy salad.
Ingredients
Method
- Chop the onion, carrot, garlic and celery.
- Heat a large non-stick frying pan and dry-fry the turkey mince until it’s changed colour, then transfer to a plate.
- Add the oil and gently sauté the onion, carrot and celery until softened, for about 8-10 mins.
- Add the garlic and chicken liver, then and cook until the liver becomes light brown.
- Add the tomato purée, wine and spices, then cook for a minute, while stirring.
- Add the tinned tomatoes, turkey meat, bell pepper (not chopped)m bay leaf and stock.
- Simmer for 20-25 minutes, then add your chosen greens and cook for another 5-10 minutes until the sauce has thickened.
- Serve warm with pasta and fresh herbs scattered on top.