Turkey Bolognese

Suitable for: Normal eating, Post Op Diet Mush, Post Op Diet Solids.


Serves 2 (or 1 and 2 WLS portions) 


Ingredients
A hand full of chopped onion (I use frozen onion)
250g Turkey Mince (from the breast, not other parts, other parts too fatty)
Tea spoon of lazy garlic
1 Carrot, grated
400g Chopped Tomatos in juice
Table spoon of tomato puree with garlic
Tea Spoon of Itallian Herbs
Table Spoon of Worcestershire Sauce
Pasta (for normal and solids)

If you don't like garlic, then leave it out!

The meat has it's own, limited fats, so if you have a good none stick pan (such as a wok) then you won't need oils to cook this in.

Firstly add the onion and garlic to the pan and cook until the onions look cooked. Then add the rest of the ingredients.

Move around the pan, making sure the turkey is cooking well, then leave to cook in the tomato juices for about 15 mins. While this is cooking, put the pasta on to cook.

Cooks tip! Put a wooden spoon over the pasta pan to stop it boiling over. 


Normal/Solids
Once cooked serve your desired portion.


Mush
If you are on the mushy stage, only have the bolognese part, if it's not mushy enough for you then blend it down into a puree.