Turkey Bolognese and Zucchini Pasta

Turkey Bolognese and Zucchini Pasta

Derek Lau

Serves: 8

Preparation time: 10 minutes

Cooking time: 3 hours

Difficulty: Easy

Ingredients

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1 large brown onion, diced

1 leek, diced

2 celery stalks, diced

2 carrots, diced

175g chorizo (or pancetta), finely diced

1kg turkey mince

2 cups white wine

340g tomato paste

2 bay leaves

Pinch nutmeg

1 litre chicken stock

2 cups milk

2 tbsp balsamic vinegar

6 zucchinis, spiralized

1 cup grated parmesan, for serving

Olive oil

Salt

Method

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1. In a food processor, blitz the onion, leek, celery and carrots until finely chopped. Set aside.

2. In a heavy bottom pan (preferably cast iron), cover the base with olive oil. Heat the oil and fry the turkey mince until brown. Doesn’t have to be fully cooked as you will cook the bolognaise further later. Remove.

3. In the same pan, add in the chorizo. Cook until the fat has released. Add in the onion, leek, celery, carrot mix and stir until the vegetables are soft.

4. Add back in the turkey mince, then add in the wine, cook and continue to break up the mince, until it has absorbed all of the wine. Now you can add in the tomato paste, bay, nutmeg and cook until for a few more minutes until the mix has darkened.

5. Add in the stock and milk, cook on a super low heat (bubbles should only just be reaching the surface), until everything has reduced and become super tender. I reduced mine for about 2.5-3 hours and it reduced by 1/3. It should look like chilli con carne. Taste and season. Add in the balsamic and stir through before serving. This is to add some extra sweetness/sourness.

6. To serve, spiralize the zucchinis. Heat the bolognaise and then pour over the top of the zucchinis. There is no need to cook the zucchini prior as the bolognaise will cook it through, I also like to retain some crunch as part of the dish. Serve with lots of parmesan.