Turkey bolog­nese

Australian Women’s Weekly NZ - - NEWS -

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.

Turkey bolog­nese

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