See, this is the perfect opportunity to throw something really cliché and un-funny in, like ‘do something you won’t regretti and make this spaghetti’. *GENIUS!!!!*
But I won’t, because I’m far too superior for that.
This is really simple to prep and tastes just as good the next day as it does when first served. You could also try the bolognese in a jacket potato – a very strong choice of filling in my opinion!
- 2 tbsp olive oil
- 400g turkey mince
- 1 white onion
- 2 cloves garlic
- 150g mushrooms
- 2 tbsp tomato puree
- 1 tin tomatoes
- 500g passata
- dried oregano
- salt and pepper
- parmesan (to serve)
- Heat the oil on a medium heat and fry off the mince until browned. Transfer to a bowl.
- Add the other tbsp oil, then fry the onion and garlic for 5 minutes. Add the mushrooms, then cook for a further 3 minute s- stirring occasionally.
- Add the tomato puree, tinned tomatoes, passata, oregano, salt and pepper.
- Bring to the boil, then simmer for about 45 minutes so it thickens.
- Cook the spaghetti as instructed, then serve up with the bolognese and a good grating of parmesan. Garlic bread optional but recommended!