Bolognese

·         Your choice of Pasta

·         400g passata

·         1 onion, finely chopped

·         1 carrot, finely chopped

·         1 celery stick, finely chopped

·         2 garlic clove, crushed

·         1.5 cups of good quality red wine

·         100g finely chopped Italian Pancetta

·         500g turkey mince

·         2bay leaves

·         15 basil leaves, torn

·         Extra Virgin Olive oil

·         Rock salt, for pasta water

·         Salt and pepper

Method

1.       In a large casserole pot, cook the onions, garlic, carrots and celery and pancetta in a little oil.

2.       Once golden, add the turkey and cook making sure there are no lumps, then add wine and allow to evaporate.

3.       Add the passata and bring to a simmer

4.       Add the bay leaves and cook with the lid on for 15 minutes on low heat, stirring occasionally.

5.       Add the pasta to plenty of salted boiling water and cook according to the instructions on the box. Once the pasta is cooked, drain and toss it with the sauce and cook for a further minute.

6.       Remove from the heat and serve with a drizzle of Extra Virgin Olive oil and parmesan

Notes: Preparation time: 20 min              

Cooking time: 20 min

* Can use veal instead of turkey if you prefer

*Image taken from http://gratineeblog.com/2009/10/a-true-bolognese/