Turkey Bolognese with Whole-Wheat Spaghetti
55 min599 kcal each
A slow-tasting ragù in forty minutes, made with lean turkey and a lot of vegetables. Whole-wheat pasta roughly triples the fibre.
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Plan this recipeIngredients
for 4 servings- Lean ground turkey (93%)500 g
- Whole-wheat spaghetti, dry320 g
- Canned chopped tomatoes800 g
- Onion1 piece
- Carrot1 piece
- Celery1 piece
- Tomato paste2 tbsp
- Garlic3 clove
- Olive oil1 tbsp
- Parmesan, finely grated20 g
- Fresh basil10 g
- Dried oregano1 tsp
- Salt1 tsp
Method
Prep 15 min · cook 40 min- Finely dice the onion, carrot and celery and soften them in the oil for 10 minutes.
- Add the turkey and garlic and cook, breaking it up, until no pink remains.
- Stir in the tomato paste for a minute, then add the tomatoes, oregano and salt.
- Simmer uncovered for 25 minutes, stirring now and then, until thick.
- Meanwhile cook the spaghetti in salted water until al dente. Keep a cup of the water.
- Toss the pasta with the sauce, loosening it with a splash of pasta water. Finish with basil and parmesan.
Nutrition
per servingCal
599
Protein
39g
Carbs
75g
Fat
18g
Of 11g of sugar per serving, 0g is added sugar.
Of 18g of fat per serving, 4.4g is saturated.
