TURKEY BOLOGNESE WITH PASTA
3 rashers fatty bacon, finely diced 1 cup finely chopped mixed vegetables (onion, carrot, leek, celery) 8 cloves garlic, minced 2 Tbsp olive oil 500g turkey mince 1 cup red wine ½ cup milk 400g tin whole peeled tomatoes pinch brown sugar sea salt flakes and freshly-milled black pepper 400g pasta shells parmesan and basil leaves to serve Saute the bacon, vegetables and garlic in the olive oil in a large pot over a medium heat for 5 minutes or until just softened. Add the turkey mince and turn up the heat to high. Continue cooking and whisk well to break up the meat. Once the meat is all cooked and the juices have nearly evaporated, add the wine and cook for 1 minute. Then add the milk, tomatoes and sugar. Simmer for 30 minutes, until tender and rich, then season with salt and pepper. Cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain well then toss through the sauce. Serve with a generous amount of grated parmesan and chopped basil.