Saturday, 22 July 2017

Turkey and Hidden Vegetable Bolognese

Like most parents I speak to, we sometimes have a hard time encouraging Bridget to eat her vegetables. Gone is the foodie baby that barely turned her nose up at anything, and in her place is an opinionated, strong-willed, almost three-year old young lady who refuses point blank to eat carrots. Except of course when Mummy has cleverly disguised them in a number of different ways. Pasta sauces are the easiest, as the carrot can simply be grated into the sauce and this turkey Bolognese has become a family favourite over the past few months.

I've been favouring turkey over my usual steak or pork mince as it's got a much lower fat and calorie content, which has been key in me still having delicious, homemade food, but with tweaks, such as these to slowly but surely reduce the baby weight gain!

This is a fantastic, cheap and healthy family meal that freezes well too. I have been enjoying this alone or with some courgette but I serve with pasta for Glen and Bridget - I'm sure it won't be too long till Beatrice enjoys some Bolognese too.

I very finely chop or dice the rest of the vegetables so they aren't detected by Bridget and have done the same for friends' children too - one of which is almost a teenager and has no idea so this is a parenting trick I'm sure I'll be using for years to come.

Turkey and Hidden Vegetable Bolognese

Here's how:
  • 1 white onion
  • 450g turkey mince (I prefer thigh as it's less dry but breast is fine too)
  • 2 cloves garlic
  • 3 sticks celery
  • 1 courgette
  • 2 carrots
  • 2 tomatoes
  • Handful mushrooms
  • 1 jar or carton passata
  • 1 tbsp tomato puree
  • Black pepper
  • Salt
  • 2 tsp cinnamon
  • 2 tsp oregano
  • 1 tbsp Worcestershire sauce
  • 1 tbsp red wine
  • 1 cup chicken stock
  • Glug of good olive oil

Firstly pour the olive oil into a non-stick pan and place onto a low heat. Really finely dice the onion and mince the garlic and place into the pan. Once softened add the turkey mince and slowly brown, using a wooden spatula to break up as you cook and avoid it all sticking together in one big lump.

Add the cinnamon, black pepper and salt to taste.

Finely dice the celery and roughly chop the tomatoes and add to the mince mix.

Peel and grate or very finely dice the carrot and add to the mix.

Finely dice the courgette and slice the mushroom (or if also hiding that, dice too) and add to the mince with the passata, Worcestershire sauce, oregano, red wine and tomato puree.

Finally make up the chicken stock and add to the Bolognese. Stir thoroughly and keep on a low heat to cook through for as long as you can. An hour to two hours makes for a really richly intense flavour, but if you are short on time, 30 minutes will do it. Taste during cooking and add additional seasoning if need be.

Serve alone, or with some pasta of your choice and a little Parmigianna or other hard cheese of your choice. Enjoy!

No comments:

Post a Comment