Heat a large frying pan or skillet over medium heat and add a tablespoon of oil. Once the oil is hot, add the chopped onion and cook until it's translucent and starting to caramelise, stirring occasionally. This should take about 5-7 minutes, and you'll know it's done when the onion is soft and fragrant.

Add the minced garlic, chopped carrot, and chopped celery to the pan and cook for a further 2-3 minutes, stirring constantly. The mixture should be fragrant and the vegetables should be starting to soften.

Add the minced turkey breast to the pan, breaking it up with a wooden spoon or spatula as it cooks. Cook until the turkey is browned and cooked through, stirring occasionally. This should take about 5-7 minutes, and you'll know it's done when the turkey is no longer pink and is cooked to an internal temperature of 74°C.

Add the canned chopped tomatoes, tomato puree, dried basil, and dried oregano to the pan, stirring to combine. Bring the mixture to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded together. You'll know it's done when the sauce has reduced slightly and the flavours are rich and intense.

Season the sauce with salt and pepper to taste, then let it cool to room temperature. Once cooled, portion the sauce out into individual servings and refrigerate or freeze for later use.

To reheat the sauce, simply microwave it for 2-3 minutes or heat it in a saucepan over low heat, stirring occasionally. Serve the High-Protein Turkey Bolognese over cooked pasta, rice, or vegetables for a nutritious and delicious meal.