Pasta spirals with turkey and mushroom bolognese
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Vegetable-coloured pasta spirals dry 360 g
- Turkey minced breast 300 g
- Fresh Pork Belly 80 g
- Garlic 6 g
- Onion 150 g
- Carrot 180 g
- Mushrooms 150 g
- Tomato ripe 500 g
- Tomato purée 40 g
- Soy sauce 25 g
- Vegetable stock 300 ml, low-salt 300 g
- Extra virgin olive oil 20 g
- Bay leaf 2 leaves 0.4 g
- Basil 8 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt only if needed 1 g
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Method
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Finely chop the onion, garlic, carrots and mushrooms. Soften the onion and garlic in the oil with the bay leaves for 8 minutes. Add the pancetta in strips and cook for 3 minutes.
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Add the minced turkey and brown for 5 minutes, breaking up clumps. Stir in the tomato purée for one minute, then add the carrots and mushrooms and cook for 8 minutes, stirring.
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Add the grated tomatoes, vegetable stock, soy sauce, pepper and half the chopped basil. Simmer uncovered for 25 minutes, stirring until thick. Check that the turkey reaches 70°C for 2 minutes, then remove the bay leaves.
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While the sauce finishes cooking, boil the pasta spirals in plenty of water according to the packet. Reserve 150 ml water and drain. Toss with the bolognese, loosen with a little reserved water if needed and heat for one minute. Check the salt and finish with the remaining basil and parsley.
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