Serves 4

Ingredients

• 650g Fresh Turkey Mince
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1⁄4 cup tomato paste
• 1⁄2 cup chicken stock
• 400g can whole peeled tomatoes, finely chopped
• 1⁄2 teaspoon white sugar
• 400g penne pasta
• grated parmesan cheese, to serve

Method:

• Heat oil in a deep frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 4 to 5 minutes or until tender. Increase heat to high. Add turkey mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and cook for 1 minute.
• Add stock, tomatoes with juice and sugar to pan. Stir to combine. Reduce heat to medium-high. Bring to the boil. Cook, uncovered, for 5 minutes. Reduce heat to low. Simmer, covered, for 1 hour. Increase heat to medium and boil gently, uncovered, for 10 minutes or until bolognaise is thick.
• Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
• Spoon pasta into bowls. Spoon over bolognaise sauce, top with parmesan and serve

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