Carrot & Turkey Bolognese - Kitchen Garden Magazine

This pasta dish is packed with delicious and healthy ingredients. Green lentils, chickpeas and lean turkey, great for a filling family dish.

SERVES 4

Preparation time: 15 minutes

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Cooking time: 45 minutes

• 1 pack spaghetti

• 8 tomatoes

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• 1 aubergine, diced

• 2 cloves garlic

• Olive oil for drizzling

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• 1 onion, finely chopped

• 400g (14oz) turkey mince

• 2 carrots, diced

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• 1 tin of tomatoes

• 2 tbsp black olives, de-stoned

• 100g (4oz) cooked chickpeas

• 100g (4oz) green lentils, cooked according to instructions

• 1 tsp tomato puree

• 2-3 tsp oregano

• 1 tsp paprika

• 1 tsp salt

• 1 tsp pepper

• 400ml stock

• Basil, to serve

1. Heat the oven to 200C/190 fan/gas 6.

2. Put the aubergine, fresh tomatoes and garlic in a baking dish. Pour a little olive oil over and mix well to coat. Place in the oven for 25 minutes.

3. Put the chopped onion in a large pan with a little olive oil, and fry until soft. Add the turkey and cook for a few minutes.

4. Next add the carrots, stock, tinned tomatoes, tomato puree, cooked lentils, cooked chickpeas, olives, oregano, paprika, salt and pepper into the pot. Mix everything well and pop a lid on. Simmer for 15 minutes.

5. Now add the aubergine mixture, and give it a good stir. Cook for a further 15 minutes.

6. Meanwhile cook the spaghetti according to package instructions.

7. Season the bolognese with a little extra salt and pepper, and serve with a few basil leaves.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.