Turkey bolognaise

Low in fat and full on flavour, turkey mince is a bargain to buy in bulk, freeze and gobble up later!

• 2 tablespoons olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 medium green capsicum, chopped
• 1 small eggplant, chopped
• 1/2 cup semi-dried tomatoes
• 500g Inghams turkey mince
• 1/4 cup tomato paste
• 400g can chopped tomatoes
• 2/3 cup Campbell's Real Stock Chicken
• 1/2 cup fresh basil leaves, torn cooked rigatoni pasta and small basil leaves, to serve

Energy 3029kJ	Fat saturated 5.50g
Fat Total 25.80g	Carbohydrate sugars g
Carbohydrate Total 81.20g	Dietary Fibre 8.10g
Protein 37.70g	Cholesterol 75.00mg
Sodium 665.00mg

All nutrition values are per serve.

1. Step 1

   Heat half the oil in a large frying pan over medium-high heat. Add onion, garlic, capsicum, eggplant and semi-dried tomatoes. Cook, stirring, for 5 to 7 minutes or until vegetables have softened. Transfer to a heatproof bowl.

2. Step 2

   Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Return vegetables to pan. Stir in tomato paste, tomato, stock and torn basil. Season with salt and pepper. Simmer, covered, for 30 minutes or until thickened. Serve with pasta and basil.