Turkey and vegetable bolognese base

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g lean turkey mince
• 1 large onion, chopped
• 1 medium carrot, diced
• 2 sticks celery sticks, diced
• 2 cloves garlic cloves, crushed
• 2 x 400g tins tinned chopped tomatoes
• 2 tbsp tomato purée
• 150 ml vegetable stock
• 1 tbsp olive oil
• 1 tsp dried oregano

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oil in a large pan and fry the onion, carrot and celery for 5–6 minutes until softened.
2. 2Step 2. Add the garlic and cook for 1 minute.
3. 3Step 3. Add the turkey mince and cook, breaking it up, until browned all over with no pink meat remaining.
4. 4Step 4. Stir in the tomatoes, tomato purée, stock and oregano.
5. 5Step 5. Simmer uncovered for 30 minutes, stirring occasionally, until thickened.
6. 6Step 6. Check the mince is piping hot and fully cooked throughout.
7. 7Step 7. Season to taste, then cool quickly and divide into freezer-safe containers.
8. 8Step 8. Freeze flat in portions; defrost fully and reheat until piping hot before serving with pasta or rice.

Allergens for your selection

• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.