I love this recipe because its so hearty. It take s a good couple of hours to make it, but it fills the house with delicious smells. We eat our fill and there are still enough leftovers to put together a lasagne the next day.

It’s based upon the somewhat controversial Mary Berry recipe - which I love, but it has been altered for Rosie’s dietary preferences.

We serve this sauce on top of spaghetti with grated parmesan on top. Yummy!

Ingredients

• 2 tbsp olive oil
• 2 onions, finely chopped
• 1 large carrot, finely chopped
• 2 sticks celery, finely chopped
• 1kg ground turkey (half lean, half fatty)
• 3 garlic cloves, crushed
• 3 tbsp tomato paste
• 150ml white wine
• 500g passata
• 400g tin chopped tomatoes
• 200ml good chicken stock
• 3 bay leaves
• 2 tbsp chopped thyme leaves
• 4 tbsp double cream
• Salt and freshly ground black pepper
• Dash of Soy Sauce

Method

Preheat the oven to 160C/140C Fan/Gas 3.

Heat the oil in a deep, lidded ovenproof casserole. Add the onion, carrot and celery and fry over a high heat for 5–6 minutes, or until starting to soften. Add the mince and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.

Add the tomato paste and stir. Add the passata, tomatoes, stock, herbs and wine. Season with salt and pepper and bring to the boil, cover and bake for about an hour.

Stir in the cream, and return to the oven, with the lid off, for another hour, until tender and reduced.

When it is done, add a couple of dashes of soy sauce. It should bring out the full deliciousness of the all the flavours in the pot.