Turkey Conchiglie Bolognese
This recipe was sent to us by Sian Reynolds, one of our online blogger mums. Her challenge was to cook a pizza or pasta meal using turkey. Here's what she thought:
Fishfingers for tea
What we thought:
In its own right it’s tasty and guarantees empty plates at our house. 
Essential Ingredient:
Turkey Mince
1 tbsp olive oil

1 red onion, finely chopped

1 stick celery, finely chopped

500g turkey mince

4-5 chestnut mushrooms, chopped

400g tin chopped tomatoes

1 tbsp tomato puree

1 beef stock cube or stock pot

Salt and pepper to taste

350g pasta of your choice

Grated parmesan (optional)

To serve:
A sprinkling of parmesan.
This helps you feel fuller for longer and is full of nutrients.
  1. In a large shallow frying pan heat the oil over a low heat and add the onion and celery. Fry for a few minutes until softened.
  2. Add the turkey mince, breaking it up with a wooden spoon. Fry the mince until browned. Add the mushrooms and fry for a few minutes. Pour in the chopped tomatoes, half fill with the tin with cold water and add that too.
  3. Add the tomato puree and stock cube and mix well.
  4. Bring to the boil and then reduce to a simmer. Leave to simmer for at least 30 minutes, stirring occasionally, but longer if you have time, until the sauce has thickened and most of the liquid has absorbed. Taste for seasoning, if your stock is salty you may not need to add any salt.
  5. Cook the pasta according to the instructions on the packet and serve with the sauce and grated parmesan.
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