Turkey Pastitsio

You will need:
A 23cm square (or equivalent) baking dish.

For the turkey Bolognese:
In a medium saucepan over medium heat, fry the bacon and rosemary in the olive oil until beginning to turn golden and crisp at the edges, about 5 minutes. Add the chopped onion and garlic and soften for 3 minutes.

Add the minced turkey to the pan and cook until browned through; this should take maybe 5 minutes. Then add the tomatoes, tomato paste, oregano and water (put it in the tomato tin to rinse it out).

Bring to the boil then cover and simmer for 1 hour. You may need to remove the lid after about 30 minutes, to allow the sauce to thicken and reduce.

Optional: When you remove pot from heat, add the spinach and stir until wilted.

Spoon the turkey bolognese into the baking dish and spread out evenly across the bottom.

For the macaroni topping:
If you’re going to be serving this now … When the Bolognese has been simmering for 40 minutes, preheat your oven to 180 C/160 fan/350 F/gas4 and get cracking with the macaroni topping.

Cook the pasta according the packet instructions. When done drain the pasta and set aside.

Reserve 2 tablespoons of the Parmesan.

In a large saucepan place the crème fraîche and mascarpone and very gently heat until cheese is melted, giving it the odd stir to combine them. Add the Gruyère and the 4 tablespoons of Parmesan, stir until melted. Add the cooked, drained pasta and stir around to combine. Then spoon this mixture over the top of the turkey Bolognese.

Scatter the reserved Parmesan across the top of the Pastitsio and cook in the preheated oven for 10 minutes or until the cheese turns golden.

Serve immediately with fresh crusty bread and a green salad.