LOW-FAT TURKEY BOLOGNESE RECIPE | BBC GOOD FOOD
Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta
Provided by Lucy Netherton
Categories Main course
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
- Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
- Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.
Nutrition Facts : Calories 267 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.3 milligram of sodium
PREGNANT JOOLS' PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
A simply tasty pasta combining sausage, chilli and fennel – everything Jools was craving when she was pregnant with Buddy – a firm favourite in the Oliver household.
Total Time 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
- Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
- Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
- Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.
Nutrition Facts : Calories 502 calories, FatContent 17.2 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 22.8 g protein, CarbohydrateContent 68.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.05 g salt, FiberContent 3.7 g fibre
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LOW-FAT TURKEY BOLOGNESE RECIPE | BBC GOOD FOOD
Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta
From bbcgoodfood.com
Total Time 55 minutes
Category Main course
Cuisine Italian
Calories 267 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Main course
Cuisine Italian
Calories 267 calories per serving
- Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.
See details
PREGNANT JOOLS' PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES
A simply tasty pasta combining sausage, chilli and fennel – everything Jools was craving when she was pregnant with Buddy – a firm favourite in the Oliver household.
From jamieoliver.com
Total Time 30 minutes
Calories 502 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 502 calories per serving
- Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
- Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
- Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
- Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.
See details
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