Typically, I’ll make a pot of whole-wheat spaghetti and whip up this turkey bolognese in 20 minutes, when the boys get hangry. I like to reverse the ratio of pasta to sauce, so there’s basically a dish of sauce with some pasta floating in it. That way, you get protein and veggies, but you don’t end up in a carb coma. You could even try courgette noodles.
- 50ml extra-virgin olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 75g cup fresh peas
- 450 grams ground turkey (dark meat)
- 525g canned whole San Marzano tomatoes
- 35 grams toasted pine nuts
- Kosher salt and freshly ground black pepper
- Cooked pasta of your choice, to serve
- Freshly grated Parmesan, to finish
- Heat the oil in a large heavy frying pan over medium heat. Add the onion and garlic and sauté until the onions are soft and translucent, about five minutes. Throw in the peas and let them cook for two minutes.
- Add the ground turkey and cook, breaking it up with a wooden spoon, until it’s mostly no longer pink, about 3 minutes.
- Add the whole tomatoes, reduce the heat to medium low and simmer gently, stirring often, for 15 minutes, to allow the flavors to blend. Stir in the toasted pine nuts. Season the sauce to taste.
- Add the sauce to the pasta of your choice. Top with freshly grated Parmesan to finish.
- The sauce can be made ahead. Let the sauce cool completely before transferring it to a container with a lid and refrigerating it for up to a week, or freezing it for up to three months.