INGREDIENTS 

• 3 tbsp. olive oil
• 2 onions, finely diced
•  1 garlic clove, finely chopped
• 500g leftover turkey, minced
•  800g canned chopped tomatoes
• 2 tbsp. Sacla’ Sun-Dried Tomato Pesto
•  Salt & black pepper to taste
•  500g Spaghetti
•  Grated Parmesan, to serve

INSTRUCTIONS 

1. Heat the olive oil in a large saucepan
2. Add the onion and garlic, cook for about 6 minutes
3. Add the turkey and stir-fry until heated through and crumbly
4. Add the chopped tomatoes and Saclà Sun-Dried Tomato Pesto, season to taste
5. Add the spaghetti to a large pan of boiling, salted water, and cook as per pack instructions. Drain thoroughly and return to the pan
6. Add the Bolognese to the spaghetti, and serve with a sprinkle of Parmesan