Rich Turkey Bolognese with Pasta

1. Heat the olive oil in a large, wide pan over medium heat. Add the diced onion and a pinch of salt. Cook gently for 8–10 minutes, stirring occasionally, until soft and translucent.

2. Add the minced garlic and cook for another 1–2 minutes until fragrant. Don't rush this — building a sweet, soft base is what gives the sauce its depth.

3. Turn the heat up to medium-high. Add the ground turkey and break it up thoroughly with a wooden spoon. Season well with salt and pepper. Cook for 5–6 minutes, stirring often, until the turkey is cooked through and starting to colour in places.

4. Stir in the tomato paste and cook for 2 minutes, letting it coat the meat and caramelise slightly — this adds real richness.

5. Pour in the tinned tomatoes and stock. Add the dried herbs and stir everything together. Bring to a gentle bubble, then reduce the heat to low.

6. Simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce has thickened and the flavours have come together. Taste and adjust seasoning.

7. While the sauce finishes, cook your pasta in a large pot of well-salted boiling water according to packet instructions until al dente. Reserve a mugful of pasta cooking water before draining.

8. Add the drained pasta directly to the bolognese pan. Toss well to coat, adding a splash of the reserved pasta water to loosen the sauce if needed. Serve immediately.