Turkey Bolognese

• Olive oil(1 tbsp)
• Onion(1)
• Carrot(1)
• Celery(2)
• Garlic(3 cloves)
• Ground turkey(500 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Chicken Broth(200 ml)
• Dried Oregano(1 tsp)
• Thyme(½ tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Spaghetti(320 g)
• Parmesan(50 g)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion}, {Carrot}, and {Celery}. Mince {Garlic}. Grate {Parmesan} and roughly tear the {Fresh basil} if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large deep pan over medium heat. Cook the {Onion}, {Carrot}, and {Celery} for 6 minutes until softened. Stir in the {Garlic} and cook for 1 minute more.

   ~7 min

3. 3

   Add the {Ground turkey}, {Salt}, and {Black pepper}. Break it up with a spoon and cook for 5 minutes until no pink remains. Stir in the {Tomato paste}, {Oregano}, and {Thyme} for 1 minute.

   ~6 min

4. 4

   Pour in the {Canned tomatoes} and {Chicken Stock}, then add the {Bay leaf}. Bring to a bubble, reduce the heat, and simmer for 15 minutes until thickened and rich.

   ~15 min

5. 5

   Meanwhile, boil the {Spaghetti} in salted water according to the pack until al dente. Reserve a mug of pasta water, then drain.

   ~10 min

6. 6

   Remove the {Bay leaf}. Add the drained {Spaghetti} to the sauce with half the {Parmesan} and a splash of reserved pasta water if needed. Toss until the pasta is fully coated, then serve topped with the remaining {Parmesan} and {Fresh basil}.

   ~2 min