Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g lean turkey mince
  • 1 Tbsp olive oil
  • 2 onions
  • 2 carrots
  • 2 celery sticks
  • 3 cloves of garlic
  • 1 Tbsp Italian spice mix or dried thyme/oregano
  • 1 Tbsp tomato purée
  • 100 ml red wine
  • 1 bay leaf
  • ½ bell pepper
  • 250 g chicken liver organic
  • 1 tin of plum tomatoes
  • 500 ml chicken stock
  • 100 g greens of your choice peas, cavolo nero, spinach, broad beans etc

Method
 

  1. Chop the onion, carrot, garlic and celery.
  2. Heat a large non-stick frying pan and dry-fry the turkey mince until it’s changed colour, then transfer to a plate.
  3. Add the oil and gently sauté the onion, carrot and celery until softened, for about 8-10 mins.
  4. Add the garlic and chicken liver, then and cook until the liver becomes light brown.
  5. Add the tomato purée, wine and spices, then cook for a minute, while stirring.
  6. Add the tinned tomatoes, turkey meat, bell pepper (not chopped)m bay leaf and stock.
  7. Simmer for 20-25 minutes, then add your chosen greens and cook for another 5-10 minutes until the sauce has thickened.
  8. Serve warm with pasta and fresh herbs scattered on top.