Bolognese Wraps

Serves: 4 x 3 blocks protein, 2 blocks carb, 2 1/4 blocks fat (plus baby gem lettuce leaves for serving)

Ingredients
18oz / 510g turkey mince (12 protein)
1 cup / 100g onion, chopped (2 carb)
1 cup / 100g carrot, grated (2 carb)
1 1/2 cup / 400g tin tomatoes (2 carb)
1 1/2 cup / 120g chestnut mushrooms, thickly sliced (3/4 carb)
1/2 cup / 60g celery, finely diced (1/4 carb)
1/2 cup / 125mls passata (sieved tomatoes) (1 carb)
1 Tbsp olive oil (9 fat)
2 garlic cloves
2 Tsp dried oregano or mixed herbs
Celery leaves, chopped
Worcestershire sauce
Black pepper


To make the 'wraps' we served this on baby gem lettuce leaves.


1) Saute the onion, carrot, celery and garlic in the olive oil for about 5 mins until starting to soften.
2) Add the turkey mince and cook until browned.
3) Add the tin tomatoes, passata, mushrooms, dried herbs and reserved celery leaves if you have some. Season with black pepper and a good splash of Worcestershire sauce.
4) Bring to the boil and then reduce the heat and gently simmer for at least 30 mins. The longer you can leave it simmering the thicker the sauce and the richer the flavour. Keep an eye on it and add a splash of water if you need to.


TIP: If like me you have someone in the household who doesn't like 'chunks' of veg in their bolognese sauce and your knife skills are limited, you could always whiz the onion, carrot and celery in a processor to finely dice...they will never know!