Spicy Turkey Bolognese with Red Lentil Pasta - Recipe by Alison Wright

Ingredients

2 sticks celery, finely sliced
1 onion, diced
2 bay leaves
1 sprig fresh basil
500 g turkey mince
2 cloves garlic, crushed
1 x 410g can peeled plum tomatoes
2 Tbs tomato paste
500mL chicken stock
1 red chilli
1 cup mushrooms, sliced
1 large carrot, diced
1 Tbs olive oil
4 serves red lentil pasta (or chickpea, legume pasta)
1/4 cup parsley, chopped
Salt, pepper and chilli flakes

Method

Heat olive oil in a pan, add onion and celery and cook on medium heat for 2-3 minutes, until onion becomes translucent. Add bay leaves, basil, garlic, mushrooms and whole red chilli (prick the chilli before adding) and cook for another minute or so.

Add turkey mince and cook until brown, stirring regularly to prevent anything sticking to the pan. Once turkey is brown, add tomato paste, mix thoroughly into mixture and heat through for 2 minutes, before adding peeled plum tomatoes, carrots and stock. Bring to a simmer.

Cover and leave to simmer for 20 minutes (you can leave it simmering for longer if you have time). Remove lid and simmer until liquid reduces a little and sauce thickens. Taste and add extra chilli, salt and pepper to taste.

Cook pasta as directed, drain and stir through the sauce. Remove bay leaves.

Divide into four bowls, sprinkle with chopped parsley and chilli flakes (optional).

Credits: Alimentary

Photo Credits: Alimentary