Turkey Penne Bolognaise

  • 650g Fresh Turkey Mince
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1⁄4 cup tomato paste
  • 1⁄2 cup chicken stock
  • 400g can whole peeled tomatoes, finely chopped
  • 1⁄2 teaspoon white sugar
  • 400g penne pasta
  • grated parmesan cheese, to serve

Heat oil in a deep frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until tender. Increase heat to high. Add turkey mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute.

Add stock, tomatoes with juice and sugar to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook, uncovered, for 5 minutes. Reduce heat to low. Simmer, covered, for 1 hour. Increase heat to medium and boil gently, uncovered, for 10 minutes or until bolognaise is thick.

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

Spoon pasta into bowls. Spoon over bolognaise sauce, top with parmesan and serve.

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  • General Turkey Tips

Turkey Tips

  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Always store cooked foods above raw foods in the refrigerator.