Spaghetti bolognese

Ingredients

• 300 gminced turkey
• 1 tintomato purée
• ½ teaspoonchopped garlic
• 1 stalkcelery
• 1carrot
• ½ teaspoonItalian herbs
• 2 tablespoonsfinely chopped onion
• 1 packet (250 g)wholewheat spaghetti
• 100 g, or to tasteParmesan
• to tastesalt
• a littlewater

Instructions

1. 1

   Boil the vegetables

   Boil the carrot and celery in a little water.

2. 2

   Blend the sauce

   Put the boiled vegetables in a blender with a little of their cooking water and the tomato purée. Add salt to taste and the Italian herbs, then blend until smooth.

3. 3

   Start the aromatics

   Add the garlic, chopped onion and a pinch of salt to a frying pan. Stir to combine.

4. 4

   Brown the turkey

   Add the minced turkey and stir until it begins to take on some colour.

5. 5

   Cook the sauce

   Add the tomato sauce and cook until the turkey is fully cooked through. Season with more salt to taste.

6. 6

   Combine with pasta

   Mix the previously cooked pasta with the turkey and sauce.

7. 7

   Finish with Parmesan

   Serve with a little Parmesan on top, adjusting the amount to taste.

What is spaghetti bolognese?

Spaghetti bolognese is a familiar pasta dish of long noodles served with a meat-and-tomato sauce. Its name refers to Bologna in northern Italy, although spaghetti with this style of sauce is now a well-known home-cooking combination.

This version uses minced turkey instead of beef and blends boiled carrot and celery into the tomato purée. That gives the sauce a smooth texture and lets the vegetables become part of the base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 970 calories, 65g protein, 105g carbs, 30g fat.

The spaghetti supplies most of the carbohydrates, while the turkey and Parmesan provide much of the protein. Parmesan and the turkey contribute much of the fat, and the cheese also makes a notable contribution to sodium; the estimate assumes the full 100 g is used and does not account precisely for added salt. Serve with a generous helping of vegetables or salad to round out the plate.

Building the sauce

Vegetable base: Boiling the carrot and celery first softens them so they can blend smoothly with the tomato purée. Add only a little cooking water at first, then use more if needed to blend.

Aromatics: The garlic and finely chopped onion go into the pan before the turkey. Stir them together with a pinch of salt so they are evenly distributed.

Getting the turkey right

Browned meat: Stir the turkey in the pan until it starts to colour before adding the sauce. Break up any large clumps as you mix so the meat cooks evenly.

Cook through: Once the blended sauce is added, let the turkey finish cooking in it. The meat should be cooked through before you combine it with the pasta.

Pasta and texture

Wholewheat spaghetti: Its firmer bite works well with the smooth sauce. Cook it beforehand, as the method directs, and drain it before mixing it with the turkey.

Sauce consistency: Use some of the vegetable cooking water in the blender to help the vegetables and tomato purée combine. Keep the sauce thick enough to cling to the pasta.

Timing and seasoning

Order of work: The vegetables are boiled and blended before the turkey is cooked, so the sauce is ready to add as soon as the meat begins to colour. The recipe gives a total time of 15 minutes but does not specify individual cooking times.

Salt to taste: Salt appears both in the blended sauce and in the pan, so season in small amounts and taste before adding more. Parmesan also adds a savoury finish.

Serving ideas

Parmesan: The recipe allows the cheese amount to be adjusted for each person. Sprinkle it over the finished pasta just before serving.

On the side: Serve with a simple green salad or steamed vegetables if you would like something fresh alongside the pasta.

Recipe notes & tips

• Reserve a little of the vegetable cooking water before blending, in case the sauce needs loosening.
• Break the turkey into small pieces as it cooks so it browns more evenly.
• Taste the sauce after adding the turkey before seasoning it with more salt.
• Drain the cooked spaghetti well before mixing it with the sauce.
• Add Parmesan at the table so everyone can choose their own amount.

Variations

• Add vegetables: Stir finely chopped mushrooms or courgette into the pan with the onion.
• Make it spicier: Add a pinch of chilli flakes with the garlic.
• Use another pasta: Serve the sauce with another shape of wholewheat pasta.
• Add fresh herbs: Finish with chopped basil or parsley.
• Make it dairy-free: Leave out the Parmesan or use a plant-based alternative.

Common mistakes to avoid

• Too much blending water: The sauce can turn thin; add the cooking water gradually.
• Large turkey clumps: They cook unevenly; break them up as you stir.
• Under-cooked turkey: Check that it is cooked through after the sauce has simmered with it.
• Over-salting early: Parmesan adds savouriness; taste the finished sauce before adding more salt.
• Overcooked pasta: It can become soft when mixed with the sauce; cook it until just tender.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; store the Parmesan separately if possible.

Frequently asked questions