Turkey Bolognese

Instructions

1. 1

   Wash the carrot, then finely grate it. Peel and finely chop the onion, mince the garlic and grate the Parmesan.

2. 2

   Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and carrot and cook for 8–10 minutes, stirring occasionally, until softened.

3. 3

   Add the turkey, increase the heat to medium-high and cook for 7–8 minutes, breaking it into small pieces, until lightly browned and cooked through. Check that it reaches 165°F (74°C) with a food thermometer.

4. 4

   Reduce the heat to medium. Stir in the garlic and tomato paste and cook for 1 minute. Add the crushed tomato, oregano, 0.5 teaspoon salt and the black pepper. Bring to a gentle simmer, then cook uncovered over low heat for 25 minutes, stirring occasionally, until thickened.

5. 5

   Meanwhile, bring the water to a boil in a large pot and add the remaining 1.5 teaspoons salt. During the sauce's final 10–12 minutes, cook the spaghetti according to its package directions until just tender. Reserve 150 ml of the cooking water, then drain.

6. 6

   Add the spaghetti and half the Parmesan to the sauce. Toss over low heat for 1–2 minutes, adding reserved cooking water a little at a time only if needed to loosen the sauce. Divide among four bowls and sprinkle with the remaining Parmesan.