Recipe: Spaghetti Bolognese (turkey)

Who doesn't love spag bol? I've been munching on it since I was old enough to eat solids. I used to sit in my little high chair with a ball of spaghetti in front of me and eat it with my hands. By the end of dinner my face would be smeared with an orange stain from the rich tomato ragu – I've sort of grown out of this now, but I still love to devour this dish. Real comfort food for me.

This recipe was taught to me by my mumma and she learnt it from my Italian Nonno. Everyone has their own way of making it and this is my family's. Though I have adapted it a little to make it healthier and also because I don't eat beef, anymore.

Point wise it might seem heavy at first but bear in mind that these quantities easily make eight servings. There's just the two of us in my household so I love making a batch of this and dividing it into four tupperware tubs to have in the freezer.

Serves 8

2 SmartPoints per serving

Ingredients

500g 7% turkey mince - 11sp

100g tomato puree - 4sp

3 bacon medallions - 1sp

1tsp sugar - 1sp

1tsp olive oil

2x 400g tinned chopped tomatoes

1 white onion

1 carrot

1 celery stick

4 cloves garlic

handful fresh basil

dried oregano

salt

pepper

Method

- Fry the bacon in a little olive oil before adding the finely chopped onion, carrot and celery and crushed garlic

- Once softened, add the turkey mince with plenty of seasoning and cook until browned

- Add the tomato puree and allow to cook for a couple of minutes on a low heat before adding both tins of tomatoes

- Add the sugar (to balance the tomatoes acidity), seasoning and herbs and allow to simmer before leaving on a low heat for a good 40 minutes

Top tip

For the tastiest bolognese, allow to cool and eat it reheated the next day

Mix with wholewheat pasta for 0/low SP and grate a little cheese on top

Buno appetito, tutti!

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