Turkey bolognaise and pasta topped with creamed spinach for added iron and flavour.

This dish is packed with nutrients for a well-balanced meal that meets the needs of a rugby playing teen and a busy family.

Ingredients

For the pasta bolognaise:

• 500g Turkey thigh mince (15% or 7% fat, choose the higher fat available to you for moist protein)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon garlic powder
• 2 teaspoons paprika
• 2 teaspoons mixed herbs
• 1 teaspoon turmeric
• 1/2 teaspoon nutmeg
• slat & pepper to season
• 350ml chicken stock
• 2 tablespoons Worcestershire sauce
• 1 tin chopped tomatoes (400g)
• 1 tablespoon Ketchup
• 250g pasta shapes (any)

For the creamed spinach:

• 250g baby spinach (rough measurement, this is a standard pack size in the UK)
• 1 small onion
• 1 tablespoon butter
• 3 tablespoons flour
• 750ml milk
• 1 teaspoon nutmeg
• 3 teaspoons vegetable bouillon
• 1/2 teaspoon salt
• 1 teaspoon English mustard

Method

Prepare the wilted spinach first, as it needs time to drain. If using baby spinach, place this in a heat-proof bowl and add boiling water. Let this stand a couple of minutes and then drain. The spinach holds a lot of water, and needs to be squeezed before you can cook with it. I tend to let the hot spinach sit in a sieve while I cook the bolognaise etc, and give it a squeeze with clean hands every now and again during that time. This way, by the time you need to cook with it the spinach should be done.

Move on to the bolognaise next.

In a heavy based pan, heat the oil and brown the mince. Once it’s charred on the edges, add the onion and cook for another 6 minutes. Add the garlic and cook another 2 min.

Add the spices – garlic powder, paprika, dried herbs, turmeric, nutmeg, salt & pepper. Pour in the hot chicken stock, Worcestershire, tinned tomatoes and Ketchup and mix through well.

Turn the heat down to a simmer and let it bubble away without a lid for about 20-25 minutes until sauce has thickened slightly and looks glossy.

While the bolognaise is cooking, prepare the creamed spinach and pasta, and turn your oven on to a heat of 180 degrees celcius.

Add pasta to boiling, salted water and cook according to packet instructions. Once done, drain and set aside.

Start on your bechamel-type sauce. Heat 1 tablespoon of butter in a non-stick saucepan and add your chopped onion. Cook this on a low heat until translucent. Add 3 tablespoons of flour, mix well and quickly with the butter and onion, and then slowly add the milk (in little amounts) while whisking to ensure a smooth consistency and no lumps. Cook the bechamel-type sauce slowly and as it starts to thicken, add the nutmeg, Boullion powder, salt and mustard.

Squish the drained spinach into a tight ball, and then chop very finely with a sharp knife (my teen doesn’t enjoy chewing his spinach…) Add this to the thickened creamy sauce and mix through.

With your bolognaise, pasta and creamed spinach done, it’s now time to put them all together!

Mix the pasta with the bolognaise, and place this in a wide-based casserole dish. Top this with your creamed spinach mixture.

Pop the casserole in your pre-heated oven, and bake for 20 minutes until bubbling and smelling delicious.

Serve with a side of steamed green veggies or salad of choice.