Turkey bolognaise

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 medium green capsicum, chopped
• 1 small eggplant, chopped
• 1/2 cup semi-dried tomatoes
• 500g Inghams turkey mince
• 1/4 cup tomato paste
• 400g can chopped tomatoes
• 2/3 cup chicken stock
• 1/2 cup fresh basil leaves, torn cooked rigatoni pasta and small basil leaves, to serve

• Method

  
  

  1. Heat half the oil in a large frying pan over medium-high heat. Add onion, garlic, capsicum, eggplant and semi-dried tomatoes. Cook, stirring, for 5 to 7 minutes or until vegetables have softened. Transfer to a heatproof bowl.
  2. Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Return vegetables to pan. Stir in tomato paste, tomato, stock and torn basil. Season with salt and pepper. Simmer, covered, for 30 minutes or until thickened. Serve with pasta and basil.
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