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.
Pasta Bolognese is a childhood classic so we've worked hard to make sure ours passes the toddler taste test. To make it extra special we've used macaroni pasta, which is just the right size for little hands and mouths, and we've topped it with a beef and pork mince, lentil and herb tomato sauce, which contains 4 different types of veg. This meal is always a huge hit with our discerning panel of Tiny Tasters.