Turkey bolognese with wholewheat pasta

Ingredients (serves 4)

• Turkey mince450 g
• Wholewheat pasta (dry)280 g
• Tinned tomatoes400 g
• Carrot100 g
• Onion100 g
• Tomato purée30 g
• Olive oil10 g

Also: Garlic, basil, oregano, salt, pepper

Method

1. Get ready: finely chop the onion and 2 garlic cloves, and grate the carrot. Lightly salt a large pan of water for the pasta and bring it to the boil over high heat (about 10 min).
2. In a deep frying pan, heat 1 tbsp olive oil (10 g) over medium heat. Soften the onion, garlic and carrot for 5 min.
3. Add the mince and cook over medium heat for 6–8 min, breaking up the lumps with a spatula, until all the mince has turned pale and no pink is left inside.
4. Stir in the tomato purée (30 g), add the tomatoes, basil and oregano, season lightly with salt and add pepper. Simmer over low heat for 15 min, stirring now and then.
5. While the sauce simmers, tip the pasta (280 g) into the boiling water and cook over medium heat for 10–12 min, or as the packet says.
6. Drain the pasta and mix it with the sauce. Cool any leftover sauce within 2 hours and keep it in the fridge for up to 3 days.