This family favourite is packed with an array of veggies to boost the nutrient content and served with courgette noodles to keep it low carb. I love using turkey mince for a lighter and cheaper option and its a fabulous source of energising B vitamins and protein. This is the perfect back to school family meal and another simple way to cram more vegetables into your children’s diets. You can also make this in a slow cooker or place in the oven to cook making it a perfect prepare ahead easy meal.
Difficulty – Easy
Time – 15 mins preparation, cooking time 50 minutes
What’s good about it?
Need to support your immune health? Try shiitake mushrooms – rich in polysaccharides including beta glucans shown to boost immune cells. They are also packed with B vitamins especially vitamins B2, B5 and B6 and plenty of minerals (manganese, phosphorus, potassium, selenium, copper and zinc) and vitamin D.
- Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince and fry over a medium heat until browned. Add the onion and garlic and fry gently for 1-2 minutes, or until softened. Add the peppers, carrot, celery, mushrooms and bay leaves to the pan and cook for another minute.
- Add the chopped tomatoes, sun dried tomatoes and stock and bring to the boil. Reduce the heat and simmer for 40-45 minutes until the sauce has thickened and the mince is tender. Stir in the herbs.
- In a separate pan heat a little oil and saute the courgette noodles for 1-2 minutes just to soften slightly.
- To serve, pile the noodles onto each plate then top each with the Bolognese and freshly grated parmesan if wished.
Instead of courgette noodles you could spiralise other vegetables – carrots, beetroots, squash or sweet potato. For a more conventional option try buckwheat noodles or for a low carb noodle kelp noodles.
400g minced organic turkey
2tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, finely chopped
1 red pepper, chopped
1 green pepper, chopped
2 celery stalk, finely chopped
8 shitake mushrooms, chopped
2 bay leaves
400ml can chopped tomatoes
100g sundried tomatoes in oil, drained and chopped
400ml vegetable or chicken / beef stock
1tsp fresh thyme leaves, chopped
1tsp fresh parsley leaves, chopped
1tsp fresh oregano, chopped
3-4 courgettes, spiralised
a little coconut oil or olive oil to saute noodles
Parmesan cheese optional