Mushroom and turkey bolognase

Grate courgette with it too. Tomato purée in fridge

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the mushrooms to a medium saucepan with 1 tablespoon of olive oil. Set over a medium heat and cook until all the water from the mushrooms has been released. Take your time with this part of the process - the bolognese sauce tastes better if all the water evaporates and the mushrooms take on a lovely meaty texture.

Step 2

Add the remaining olive oil, onion, carrot, garlic, bay leaf, thyme, rosemary and star anise. Turn the heat down to low and gently sweat until soft but not coloured - this should take around 8 minutes. Stir in the tomato puree and cook for 1 minute. Now turn the heat up a little and add in the turkey mince, breaking the mince up with a wooden spoon. Cook until the mince is cooked through.

Step 3

Add the chopped tomatoes, then fill the empty tomato tin with hot water, swill around a little to pick up any tomato residue and add to the sauce. Leave to bubble away and cook out for around 20 minutes or until the sauce has thickened and most of the water has evaporated.

Step 4

While the sauce is cooking, cook the pasta as per packet instructions. When cooked, snip into shorter lengths with a pair of kitchen scissors for your baby. Serve the bolognese with pasta

Step 5

The sauce keeps for up to 2 days covered in the fridge.