This time it’s not a hybrid of spaghetti bolognese and ratatouille!

Ingredients:

• Turkey mince
• Bell peppers, diced
• Onions, diced
• Carrots, diced
• Mushrooms, sliced
• Tomato puree
• Passata (or chopped tomatoes)
• Worcestershire sauce
• Black pepper, salt, mixed herbs, garlic granules, onion granules, red chilli flakes, paprika
• Spaghetti

Method:

1. Put the turkey mince into a frying pan
2. Add in the bell pepper, onions and carrot and allow to start cooking on a high heat
3. Add the Worcestershire sauce and seasonings
4. When the meat is looking just cooked add the tomato puree and passata and mix well
5. Give it a taste test and adjust seasonings as required before reducing it to a simmer
6. Put some spaghetti on to cook. I wait until now to cook it as it gives the meata nice chance to thicken up
7. I remove half the meat mix here as I made enough for lasagne the following day. If you aren’t intended to serve it all up I suggest doing the same before adding the pasta
8. Drain the spaghetti and put it into the remaining meat mixture and give a really good mix
9. Serve and top with optional fresh herbs

Eating And Storage Tips

As mentioned at step seven I make plenty of this mixture up that I can use it for a lasagne the following day. But you could also make it up in batches and freeze it like this to defrost and put with freshly cooked pasta another day. You can also, of course, put it in the fridge to have with more freshly cooked pasta another day or even something like a jacket potato or salad.

I add vegetables into mine to try get a bit more texture and also that bit of added goodness in there but you can leave these out and do this with a side salad or something instead if you would prefer a much more one texture dish.

It is of course traditional to use spaghetti but honestly if you want to use your own favourite pasta shape instead I’m not going to tell! If I had a wholewheat pasta I probably would have used that instead to add to the fact I used turkey mince.

Speaking of which, I used turkey mince but you can use whatever mix you want or have. Just consider if it’s a slightly fattier content of meat you might want to dab it with a piece of kitchen towel or even drain it slightly before adding in the vegetables and seasonings as otherwise you will end up with a layer of fat running through the sauce.

If you want to add a bit more saltiness or creaminess to the dish you could finish with a little bit of cheese or even lightly grate a bit of parmesan into the meat mixture itself.