Turkey Bolognese with Wholewheat Spaghetti

Make turkey bolognese with wholewheat spaghetti, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Turkey breast mince, 2% fat (Weighed raw. Thigh mince at 7% fat adds about 20 kcal per 100 g.)
60 g Onion
60 g Carrot
1 stick, about 40 g Celery
2 cloves, about 6 g Garlic
250 g Passata
1 tbsp (15 g) Tomato purée
A teaspoon Dried oregano
160 g Cooked wholewheat pasta (Cooked weight.)
10 g Parmesan
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Chop the onion, carrot and celery as small as you have patience for and soften them in a sprayed pan over a medium heat for eight minutes, until the onion is translucent.
2. Turn the heat up, add the mince and the garlic and break the meat up with a spoon. Cook until it has lost its pink and started to catch on the base.
3. Stir in the purée and let it cook for a minute, then add the passata, oregano and a pinch of salt. Simmer uncovered for forty minutes, stirring now and then, until it is thick enough to hold a line when you drag the spoon across.
4. Toss the spaghetti through the sauce and finish with the parmesan.

Contains gluten cereals, milk and celery.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/turkey-bolognese-wholewheat-spaghetti

AI-generated images illustrating the recipe.

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