Leftover Turkey Bolognese with Sacla' Sun-dried Tomato Pesto

On the table in 30 mins

Serves 4


  • 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


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 Sacla’ 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