The finished recipe. Turkey Bolognese with Wholewheat SpaghettiIngredients 1 to 6. 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 PassataIngredients 7 to 12. 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 SaltStep 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.Step 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.Step 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.Step 4. Toss the spaghetti through the sauce and finish with the parmesan.
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