If you're craving a big bowl of pasta, then you really can't go wrong with this summery take on traditional spaghetti Bolognese. With turkey mince to make it a little lighter and a gorgeous crème fraîche, mustard and tarragon sauce, this easy recipe is truly delicious.
- Cook the spaghetti in a large pan of boiling salted water following the packet instructions.
- Meanwhile, heat the oil in a large frying pan. Add the mince, shallots and garlic and cook for 8-10 mins, until the meat is browned and the shallots are softened. Stir in the wine and leave to bubble for 2 mins.
- Reduce the heat and stir in the crème fraîche and mustard. Cook for 1-2 mins, then add the tarragon, lemon zest and juice.
- Drain the spaghetti and tip into the pan; toss until coated in the sauce. To serve, divide between 4 plates and scatter over the extra tarragon.
Freezing and defrosting guidelines
Freeze sauce only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through, and continue with recipe.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.