Ground turkey Bolognese built the old-fashioned way. The meat is browned with fresh garlic, yellow onion, carrot, and celery, then deglazed with red wine and slow-simmered for two hours with crushed tomatoes, chicken stock, and Worcestershire sauce until the sauce turns thick and deeply savoury. It sits over garlic and parsley quinoa pasta, with bright roasted lemon zucchini on the side. A serious plate for anyone stacking meals around a clean bulk.

Ground turkey, crushed tomatoes, diced tomatoes, chicken stock, quinoa pasta, zucchini, carrots, onion, celery, tomato paste, fresh garlic, olive oil, red wine, Worcestershire sauce, lemon juice, fresh basil, fresh parsley, dried oregano, erythritol, kosher salt, black pepper.

Fish, sulphites.