- 3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 courgette, chopped
2 tablespoons dried mixed herbs
3 garlic cloves, finely chopped
500g minced turkey
2 x 400g cans chopped tomatoes
Freshly ground black pepper
Spaghetti or tagliatelle and Parmesan cheese, to serve
Heat 2 tablespoons of the olive oil in a large, heavy-based pan or flameproof casserole dish over a medium heat. Add the onion, carrot and courgette and saute until softened but not browned, about 6 minutes.
Add the mixed herbs and garlic and cook for 2-3 more minutes. Tip the mixture into a bowl, wipe the pan and add the remaining oil.
Add the minced turkey, breaking it up with a fork or a wooden spoon to make sure there are no big lumps of mince. Cook over a medium heat until the mince starts to brown, about 5-7 minutes.
Add the cooked vegetable mixture and tomatoes to die mince and bring to the boil. Reduce the heat to low so the sauce continues to simmer, for at least 1 hour and up to 3 hours.
Serve the sauce over pasta and topped with Parmesan cheese.
Tip: The sauce can be frozen for up to 2 months in an airtight container. Allow to cool to room temperature before freezing.