1. Peel and chop onion, garlic and carrot. Wash and chop celery stem and fresh rosemary.

2. Place a heavy-bottomed pan over moderate heat and add a tablespoon of olive oil.

3. Add the chopped onion, garlic, carrot and celery and stir until the vegetables soften.

4. Increase the heat to medium-high, add minced and chopped turkey and cook stirring for 3-4 minutes till the meat is browned all over. Season with crushed pepper and salt.

5. Add red wine and allow the alcohol to evaporate.

6. Add plum tomatoes, dried oregano, bay leaves and 2 tbsp tomato purée and cook till the tomatoes are cooked.

7. Add turkey stock and allow to simmer for about an hour stirring occasionally till you have a rich and thick sauce.

8. In the meanwhile cook the rigatoni in seasoned water as per the prescribed time till the pasta is al dente.

9. Check the seasoning of the prepared bolognese and adjust as required. Finish with turkey jus and grated parmesan.

10. Add the boiled rigatoni and gently toss to ensure the pasta is well coated with the sauce. Finish with a drizzle of extra virgin olive oil and grated parmesan.

11. Serve garnished with parmesan flakes and fresh basil sprig or a parmesan tuile.