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Batch-cook hidden veg Bolognese recipe

10 ratings

As well as saving money, we want what we eat to have a positive impact on our health and the planet. This Bolognese uses less meat and the budget-friendly root vet lends sweetness to the sauce. See method

Serves 8
Takes 2 hrs 30 mins
416 calories / serving
Freezable
Healthy
Gluten-free
Dairy-free

Ingredients

4 tbsp olive oil
2 onions, finely chopped
4 large carrots, scrubbed and coarsely grated
3 parsnips, peeled and coarsely grated
1 celeriac, peeled and coarsely grated
4 large garlic cloves, crushed
1 heaped tsp crushed chillies (optional)
2 tsp ground cinnamon
2 tsp ground coriander
10g fresh rosemary leaves, finely chopped
1kg turkey mince (we used ½ breast; ½ thigh)
300ml red or white wine
4 x 400g tins chopped tomatoes
3 tbsp tomato purée
1 beef or chicken stock pot, made up to 500ml
pinch of sugar
30g pack fresh parsley or basil, chopped
cooked spaghetti, to serve (optional)
grated Parmesan, to serve (optional)

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1740kj
416kcal 21%
Fat
14g 20%
Saturates
3g 14%
Sugars
21g 23%
Salt
0.9g 15%

of the reference intake
Carbohydrate 25.4g Protein 35.8g Fibre 10.2g

Method

Heat the oil in a very large pan over a medium-heat. Fry the onions, carrots, parsnips and celeriac for 20 mins, or until starting to caramelise. Add the garlic, chillies (if using), cinnamon, coriander and rosemary; cook for 1 min.
Stir in the turkey mince and cook for 10 mins until just beginning to brown. Pour in the wine; cook for 2-3 mins, then add the tomatoes, tomato purée and stock and a pinch of sugar; season.
Simmer for 1 hr 30 mins-2 hrs, stirring occasionally. Season, if needed, then scatter with the soft herbs. Serve with spaghetti and Parmesan, if you like.

Tip: Follow the recipe to the end of step 2, then transfer to a slow-cooker. Cook on high for 2½hrs.

Freezing and defrosting guidelines

Allow to cool completely, then divide into containers or freezer bags and freeze for up to 3 months. To cook, defrost overnight in the fridge. Simmer in a pan until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Turkey recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.