Turkey & Kale Bolognese

PREP: 10 Minutes
COOK: 35 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

527kcal Energy
57g Carbohydrate
35g Protein
13g (of which Sugar)
15g Fat
7.4g Fibre
3.2g (of which Saturated Fat)
1.8g Salt


2 tbsp olive oil

2 leeks, cleaned and sliced

800g turkey breast mince

3 cloves garlic, sliced

1 tsp dried mixed herbs

2 peppers, chopped

300g mushrooms, chopped

2 cans cherry tomatoes (800g)

750ml vegetable stock

2 tbsp sun dried tomato paste/tomato puree

2 tbsp balsamic syrup

2 tbsp Worcester sauce

250g bag of kale

Pasta to serve


1. Add the olive oil and leeks to a large pan (34cm) and fry over a medium heat. Fry for approx 7-8 minutes until soft and browning.

2. Add the turkey mince and cook for 2 minutes, breaking up any lumps.

3. Once the mince is browned all over, add in the garlic, mixed herbs, peppers and mushrooms, and stir for another few minutes.

4. Add the tinned tomatoes, stock, sun dried tomato paste, balsamic, and Worcester sauce.

5. Simmer for 20 minutes, stirring occasionally.

6.Add the kale 5 minutes before serving.

7. Season to taste.

Cooking Tips

Using Turkey mince is a great lower fat option. You can also use pork or veggie/vegan mince.

Share this recipe