SERVES 4 PREP AND COOK TIME 30 MINUTES
1 tablespoon extra virgin olive oil 1 medium (150g) onion, chopped finely 2 cloves garlic, crushed 1 medium (120g) carrot, chopped finely 1 stick (150g) celery, trimmed, chopped finely 500g minced turkey 2 cups (520g) passata ½ cup (125ml) chicken stock ½ cup (60g) frozen peas 375g fettuccine ⅓ cup (25g) shaved parmesan 1 Heat oil in a large frying pan over high heat; cook onion and garlic, stirring, for about 3 minutes or until onion softens. Add carrot and celery; cook, stirring, for 5 minutes or until just tender. 2 Add turkey; cook, stirring, until changed in colour. Add passata and stock; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until mixture thickens slightly. Add peas; cook, stirring, until heated through. Season to taste. 3 Meanwhile, cook fettuccine in a large saucepan of boiling well-salted water until just tender; drain. 4 Serve pasta topped with bolognese sauce and parmesan.
Bolognese sauce suitable to freeze. Not suitable to microwave.