Turkey Bolognese

INGREDIENTS

• ½ tbsp olive oil
  
• ¼ onion, finely chopped
  
• 150g turkey mince
  
• 60g mushrooms
  
• ½ x 400g tin chopped tomatoes
  
• 100ml vegetable stock
  
• ½ tbsp tomato puree (paste)
  
• ½ tsp dried oregano
  
• 15g parmesan cheese, grated
  
• ½ courgette (zucchini), spiralised

METHOD

1. Heat oil in a pan over medium heat and saute onions and mushrooms for 5 minutes, until onion is translucent and soft.
2. Add turkey mince and fry off for 4-5 minutes until browned. Add the tinned tomatoes, water, tomato puree/paste, stock cube and oregano – stir through and simmer for 5-10 minutes, stirring regularly. Taste and adjust seasoning.
3. Arrange spiralised courgette/zucchini on your plate, top with bolognese and parmesan.

Tips: 

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
• Freeze for up to 2 months. Defrost and reheat before serving.
• Batch cook and freeze in portions for a convenient meal.

Notes:

• If you prefer, stir the courgette/zucchini into the bolognese for 30-60 seconds at the end to cook through.
• Bolognese is a great way to use up vege that are looking a little worse for wear – add spinach, carrot, celery, red peppers/capsicum, green beans, or pretty much anything you’ve got leftover in the crisper drawer.