Turkey mince bolognese
A delicious turkey mince bolognese recipe perfect for a lighter alternative to traditional bolognese.
Allergens: contains celery. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 12g carbs · 8g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Turkey mincepack 1kg · use 500g | £4.00£0.80 per 100g | £3.50£1.40 per 100g |
| Onionspack 1kg · use 1 medium | £1.00£0.33 each | £0.95£0.32 each |
| Carrotspack 1kg · use 2 medium | £0.55£0.11 per 100g | £0.35500g |
| Celerypack 1kg · use 2 stalks | £0.74 | £0.69 |
| Tomato pureepack 400g · use 2 tbsp | £0.59£0.30 per 100g | £1.25£0.40 per 100g |
| Beef stock cubepack 100g · use 1 cube | £1.00£0.10 per 100g | £1.10£1.10 per 100g |
| Basket total (full packs) | £7.88 | £7.84 |
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, salt and black pepper.
Method
The method is written for 4. For a different number, use the amounts in the table above.
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Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Turkey mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).