TURKEY BOLOGNESE BAKE

Ingredients

3 tbsp olive oil
500g turkey mince
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, chopped
1 bay leaf
400g can chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
400g penne pasta
25g Parmesan, grated
100g mozzarella, torn

Method

1 Heat a splash of the oil in a large non-stick saucepan, add the mince and cook for 5-10 minutes until well coloured. Set to one side. Add the remaining oil to the pan, add the onion, carrots and celery and gently cook for 10 minutes until very soft.

2 Stir in the garlic and cook for 2 minutes, stirring occasionally before adding the bay leaf, tomatoes, purée and sugar along with 300ml water. Return the mince to the pan, bring to the boil and simmer for 25 minutes until thickened and rich. Season to taste.

3 Meanwhile, cook the pasta for a minute or so less than the pack instructions, drain and set to one side. Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Tip the pasta into a large 2-litre ovenproof dish and pour the sauce over. Stir well and then scatter with both the cheeses. Bake for 20 minutes until golden and bubbling.