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Antoni's lazy bolognese sauce

Dec 13, 2019 by William Lewis.

You get protein and veggies, but don’t end up in a carb coma

Typically, I’ll make a pot of whole-wheat spaghetti and whip up this turkey bolognese in 20 minutes, when the boys get hangry. I like to reverse the ratio of pasta to sauce, so there’s basically a dish of sauce with some pasta floating in it. That way, you get protein and veggies, but you don’t end up in a carb coma. You could even try courgette noodles.

SERVES 6

  • 50ml extra-virgin olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 75g cup fresh peas
  • 450 grams ground turkey (dark meat)
  • 525g canned whole San Marzano tomatoes
  • 35 grams toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • Cooked pasta of your choice, to serve
  • Freshly grated Parmesan, to finish
  1. Typically, I’ll make a pot of whole-wheat spaghetti and whip up this turkey bolognese in 20 minutes, when the boys get hangry. I like to reverse the ratio of pasta to sauce, so there’s basically a dish of sauce with some pasta floating in it. That way, you get protein and veggies, but you don’t end up in a carb coma. You could even try courgette noodles.

    SERVES 6

    • 50ml extra-virgin olive oil
    • 1 yellow onion, chopped
    • 4 garlic cloves, minced
    • 75g cup fresh peas
    • 450 grams ground turkey (dark meat)
    • 525g canned whole San Marzano tomatoes
    • 35 grams toasted pine nuts
    • Kosher salt and freshly ground black pepper
    • Cooked pasta of your choice, to serve
    • Freshly grated Parmesan, to finish
    1. Warmth the oil in a huge overwhelming griddle over medium warmth. Include the onion and garlic and sauté until the onions are delicate and translucent, around five minutes. Toss in the peas and let them cook for two minutes.Include the ground turkey and cook, separating it with a wooden spoon, until it's generally never again pink, around 3 minutes. Include the entire tomatoes, lessen the warmth to medium low and stew tenderly, mixing regularly, for 15 minutes, to enable the flavors to mix. Mix in the toasted pine nuts. Season the sauce to taste. Add your preferred sauce to the pasta. Top with crisply ground Parmesan to wrap up. The sauce can be made ahead. Let the sauce cool totally before moving it to a holder with a top and refrigerating it for as long as seven days, or solidifying it for as long as a quarter of a year.