Speedy spaghetti bolognese

Serves 6
(can serve 4 and freeze 2)

Ingredients:

1 tbsp olive oil
500g turkey mince
1 onion, peeled and chopped
1 plump garlic clove, peeled and crushed
2 carrots, peeled and cut into 1cm dice
1 courgette, trimmed and cut into 1cm dice
1 red pepper, desseded and cut into 1cm dice
800g chopped canned tomatoes
1 tbsp mixed freeze-dry herbs
half vegetable stock cube
2 tbsp cornflour mixed with 1 tbsp cold water
wholewheat spaghetti
fresh basil leaves

Preparation:

Heat the oil in a large saucepan or flameproof casserole over a gentle heat. Add the turkey and cook for 3 minutes, stirring to break up the meat. Stir in the onion and garlic and cook for 2  minutes.
Add the carrots, courgette and pepper and cook with the mince for 5 minutes, stirring regularly, until all the vegetables are beginning to soften.
Tip the tomatoes into the saucepan, sprinkle with herbs and add the stock cube. Bring to boil, then reduce the heat and simmer for 15 minutes, stirring occasionally until the vegetables are just cooked and the turkey is tender.
Stir in the cornflour mixture and cook for a few seconds until the sauce is thickened. Serve with freshly cooked wholewheat spaghetti, garnished with basil leaves and a large fresh, crunchy salad.

Tips:
This Bolognese can be served in a variety of ways: spooned into baked potatoes or tossed with gluten-free pasta, enjoyed just as it is with seasonal vegetables or use as a stuffing for baked squash or marrow.