Love to get ahead? You can’t beat a classic ragu: it’s perfect for batch-cooking and is hugely versatile. We’ve made it lighter with turkey mince and extra veg, for lasagnes, cottage pies...
For the ragu:
Heat 1 tsp olive oil in a large, nonstick saucepan over a medium heat. Add a finely chopped onion, carrot and celery stick and 2 tbsp water; fry for 5-10 mins. Add 1 finely diced courgette and fry for 2 mins. Add 400g 2% fat turkey mince and 2 chopped garlic cloves and fry for 3-4 mins, stirring, until the mince is cooked through. Add a 400g tin chopped tomatoes, a 400g tin three-bean salad (undrained), 350ml chicken stock and 2 dried bay leaves; bring to the boil. Cover, reduce the heat to medium-low and simmer for 30 mins, stirring occasionally. Uncover and cook for 25-30 mins or until reduced and thickened.
Each serving contains
of the reference intake