One-pan turkey bolognese
Description
Try mixing up your bolognese by using turkey mince instead of beef, it works really well and cooks faster (a good beef bolognese really benefits from slow cooking). This dish cooks the pasta in the same pot as the bolognese, to save energy and washing up.
Ingredients
- 1 tbsp vegetable oil
- 250g/9oz turkey thigh mince
- 1 medium onion, finely chopped
- 125g/4½oz dried penne pasta, or other pasta shapes
- 400g tin chopped tomatoes
- 1 tbsp tomato ketchup
- ½ tsp dried mixed herbs or oregano
- 1 chicken stock cube
- 20g/¾oz mature cheddar, finely grated
- ground black pepper
Directions
- Heat the oil in a large deep non-stick frying pan, wide-based saucepan or sauté pan and fry the mince and onion together over a high heat for 3 minutes. Squish the meat using a wooden spoon to break up any large clumps and stir regularly until the onion is softened, adding a little more oil if needed.
- Stir in the pasta, tomatoes, tomato ketchup, herbs and stock cube. Refill the tomato tin with water one and a half times and pour into the pan – or measure 600ml/20fl oz water into a jug and add to the pan. Season with ground black pepper, give a good stir, cover with a lid and bring to a simmer over a high heat.
- Reduce the heat and simmer gently for about 15 minutes, or until the pasta is tender, stirring regularly. If you need to, remove the lid, increase the heat and simmer rapidly for a further 2–3 minutes or until the sauce is thick. You’ll need to stir more often towards the end of the cooking time so the pasta doesn’t stick as the sauce reduces. Serve with grated cheese.
