2 tbsp olive oil
500g turkey mince (thigh or breast)
1 celery stalk, finely chopped
2 large carrots, peeled and diced
1 tbsp tomato purée
2 x 400g cans chopped tomatoes
4 large zucchini
grated pecorino or Parmesan, to serve
handful basil leaves
Heat 1 tbsp of the olive oil in a large saucepan and add the turkey mince. Fry until browned, then scoop into a bowl and set aside.
Add the celery to the pan and cook on a low heat for 4-5 mins until tender.
Then add the the carrot, stirring for about 3 mins, until softened.
Tip the turkey mince back into the pan, add the tomato purée, give everything a quick stir and tip in the chopped tomatoes.
Bring to the boil. Once boiling, lower the heat and simmer for about 1 hr, until the sauce has thickened and the veg is tender.
When the Bolognese is nearly ready, add some seasoning.
Spiralize your zucchini on the large noodle attachment. Heat a large frying pan with the remaining 1 tbsp olive oil and add your zucchini.
Cook until slightly softened, for 2-3 mins. Season with salt and serve topped with the turkey Bolognese, grated pecorino and basil leaves.
Recipe adapted from: Good Food