Turkey bolognese

1. Heat the oil in a large pan over a medium heat. Add the onion, celery and pancetta and cook, stirring occasionally, for 5-6 minutes or until soft. Add garlic and sage and cook, stirring, for 1 minute further.
   
2. Add the turkey mince and cook, stirring, for 5-6 minutes, breaking up the lumps with a wooden spoon. Once the mince is cooked through, add the passata and simmer for 10-15 minutes or until thick.
   
3. Meanwhile, cook the rigatoni in a large pan of lightly salted boiling water according to packet instructions or until al dente. Drain well and return to the pan with the sauce, and toss until well combined. Divide pasta between serving bowls and serve garnished with grated parmesan.
   

Also in the mag this week:

True life

From the food pages

• Turkey bolognese
  
• Reader recipe: Raspberry slice by Shirley Curtis, Tweed Heads, NSW.