For making spaghetti bolognese from Turkey mince.
Empty mince into a LARGE bowl. You need a lot of room for this bit so suggest an old fashioned mixing bowl or similar. Cover with a generous dusting of freshly ground pepper, then sprinkle on lots of thyme, some basil and a little Cumin, donâ€™t overdo it or itâ€™ll taste like a curry! Leave it to stand whilst you skin and core the apple, then chop it into Â¼ inch cubes. You have to do that bit quite quickly or the apple will go brown!
Add the apple to the mince and then use your hands to squish it all together like mincemeat. Nothing else works because you have to squish it together; it wonâ€™t mix with a spoon youâ€™ll end up with meatballs! Once itâ€™s all mixed up have a good wash and prepare the marinade.
Put about half the bottle or 160ml of the wine in a heatproof measuring jug and microwave it till itâ€™s hot but not boiling. Then crumble 2 Oxo cubes into it and mix well. Add a very generous, say Â¼ tube of tomato puree and mix until itâ€™s a thick grave like consistency. Pour it over the mince and put in fridge for about an hour.
Get a BIG pan and heat about 2 tablespoons of olive oil. Peel and chop the onion and add to the pan. Once the onion is softened add about an egg cup of the wine and stir until the wine has evaporated and the onion starts to become very sticky. The idea of this bit is to make the onion red, or at least pink!
Add the mince mixture, turn up the heat and add the tins of tomatoes and the rest of the wine. Stir with a wooden spatula until it becomes a sauce. Keep the mince under the liquid so that it gets well coloured. Simmer for about 20 mins then add the mushrooms, either whole or sliced, and a cup of milk. Stir it all up and simmer for as long as you can. It should be at itâ€™s best after about an hourâ€™s gentle simmering.
Taste regularly, but NOT before itâ€™s cooked for at least 20 mins. Add more seasoning as necessary.