Batch-cook hidden veg Bolognese recipe
Created by The Tesco Recipes team
As well as saving money, we want what we eat to have a positive impact on our health and the planet. This Bolognese uses less meat and the budget-friendly root vet lends sweetness to the sauce.
See method- Serves 8
- Takes 2 hrs 30 mins
- 416 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 4 tbsp olive oil
- 2 onions, finely chopped
- 4 large carrots, scrubbed and coarsely grated
- 3 parsnips, peeled and coarsely grated
- 1 celeriac, peeled and coarsely grated
- 4 large garlic cloves, crushed
- 1 heaped tsp crushed chillies (optional)
- 2 tsp ground cinnamon
- 2 tsp ground coriander
- 10g fresh rosemary leaves, finely chopped
- 1kg turkey mince (we used ½ breast; ½ thigh)
- 300ml red or white wine
- 4 x 400g tins chopped tomatoes
- 3 tbsp tomato purée
- 1 beef or chicken stock pot, made up to 500ml
- pinch of sugar
- 30g pack fresh parsley or basil, chopped
- cooked spaghetti, to serve (optional)
- grated Parmesan, to serve (optional)
Each serving contains
- Energy
- 1740kJ 416.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.9g
- Sugars
- 21g
of the Reference intake
Carbohydrate 25.4gProtein 35.8gFibre 10.2g
Method
- Heat the oil in a very large pan over a medium-heat. Fry the onions, carrots, parsnips and celeriac for 20 mins, or until starting to caramelise. Add the garlic, chillies (if using), cinnamon, coriander and rosemary; cook for 1 min.
- Stir in the turkey mince and cook for 10 mins until just beginning to brown. Pour in the wine; cook for 2-3 mins, then add the tomatoes, tomato purée and stock and a pinch of sugar; season.
- Simmer for 1 hr 30 mins-2 hrs, stirring occasionally. Season, if needed, then scatter with the soft herbs. Serve with spaghetti and Parmesan, if you like.
- Tip: Follow the recipe to the end of step 2, then transfer to a slow-cooker. Cook on high for 2½hrs.
- See more Turkey recipes
Freezing and defrosting guidelines
Allow to cool completely, then divide into containers or freezer bags and freeze for up to 3 months. To cook, defrost overnight in the fridge. Simmer in a pan until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
