Turkey ragu

Ingredients

• Turkey Mince

  Tesco

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Carrots

  Raw

  1 large or 72g

• Courgette

  Raw, with skin - Sainsbury's

  100g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Spaghetti

  Dry pasta, enriched

  60g

• Basil

  Spices, dried

  2 tbsp, leaves or 4g

Directions

1. Heat the oven to 200C/fan 180C/gas 6. Tip the mince onto a non-stick baking tray and use a spoon to break into small pieces, spreading out so it's in a thin layer. Put into the oven for 40 minutes, stirring halfway, until browned.
2. Heat the olive oil in a large lidded pan or casserole and add the onion, carrot, celery, courgette and garlic with a large pinch of salt. Stir well, put on the lid and cook gently for 20 minutes, stirring every now and again, until the veg is very soft. Pour 125ml of boiling water into a jug and whisk in the tomato puree. Pour into the pan along with the crispy turkey mince, scraping the bottom of the tray to get any crispy bits. Season and simmer gently for 30 minutes or until thickened.
3. Cook the spaghetti following pack instructions in a large pan of salted boiling water until al dente. add the spaghetti into a bowl and top with the sauce and scatter over the basil leaves.