Turkey bolognese and carrot tagliatelle
To celebrate the launch of our h92 collection, our lightest ever shoes, we challenged blogger, writer, recipe developer and taster, Jo Brigdale to create a light, tasty, menu. In this post, Jo shares a step by step guide for mouth-watering turkey bolognese and carrot tagliatelle. Come back soon to discover her light, fluffy dessert.
Are you looking for comforting and filling meal which is lighter on the calories but not in the taste? My turkey bolognese and carrot tagliatelle is sure to hit the spot! It’s easy enough for a midweek dinner but posh enough for a dinner party. My children loved it as well and did not notice all the extra veggies in it!
Ingredients (serves 4)
- 1/2 tablespoon of olive oil
- 500g turkey thigh mince
- 1 medium sized onion, peeled and finely chopped
- 1 leek, outer bits removed, finely chopped
- 1 pepper, cored, finely chopped
- 250g closed cup mushrooms, finely chopped
- 1 tin chopped tomatoes
- 250ml chicken stock
- 1 tablespoon tomato purée
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried Italian herbs
- 2 teaspoons dried thyme
- Salt and pepper, to taste
- Large bunch of parsley, stalks removed and finely chopped
- Few stalks of fresh thyme, leaves removed and finely chopped
- 6 large carrots, peeled
Preheat the oven to 180°C. In a large non-stick ovenproof pan, add in the vegetable oil and then add in the turkey thigh mince and fry until browned.
Next, add in the onion, leeks, pepper and mushrooms and fry for a few minutes until softened.
Add in the chopped tomatoes, chicken stock, tomato purée, Worcestershire sauce, dried Italian herbs, dried thyme and chicken stock. Season with salt and pepper and place in the oven with a lid on top and allow to cook for an hour, stirring occasionally until the sauce has thickened to your liking.
Meanwhile, turn the carrots into tagliatelle by using a Y/speed peeler and peel long strips off down the length of carrot. Set aside until bolognese is nearly cooked.
Bring some water to the boil in a medium sized saucepan. Add in the carrot tagliatelle and a pinch of salt and cook until the carrot strips are al dente (with a slight bite to them). Drain immediately.
Add in some fresh parsley and thyme into the Bolognese then serve immediately with the carrot tagliatelle in a big bowl with more parsley on top. Eat and enjoy!Print This Recipe
Click here for Jo’s step by step guide to the starter, fish tacos and spicy salsa!
Jo Brigdale, from blog www.joskitchen.co.uk, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger. She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog www.josnursery.co.uk.