400g lean turkey mince (choose breast instead of thigh mince if you can, as it has less fat)
2 tsp vegetable oil
1 large carrot, chopped
3 celery sticks, chopped
1 tbsp chopped chives
pinch of sugar
1 tbsp tomato purée
2 x 400g cans chopped tomato
400ml chicken stock, made from 1 low-sodium stock cube
cooked gluten free pasta and fresh basil leaves (optional), to serve
Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.
Add the oil and gently cook the carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.
Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened then finally add the chives. Serve with the gluten free pasta and fresh basil, if you have it.