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More veg, less meat summer Bolognese

Date:


Hide peas and courgettes in this Italian favourite to up your vegetable intake – great for kids when served with pasta

Ingredients

  • 2 tbsp olive oil
  • 2 onions , finely chopped
  • 3 carrots , finely chopped
  • 4 celery sticks, finely chopped
  • 2 courgettes , cut into small cubes
  • 4 garlic cloves , finely chopped
  • 250g pack beef mince
  • 1 heaped tbsp tomato purée
  • 400g can chopped tomato
  • 400g fettuccine
  • 200g pea , frozen or fresh
  • handful parsley , roughly chopped

Method

  • STEP 1

    Heat the oil in large deep frying pan. Add the onions, carrots, celery, courgettes and garlic. Cook for about 10 mins or until soft, adding a few splashes of water if the mixture begins to stick. Turn up the heat and add the mince. Fry for a few mins more, breaking up the mince with the back of a spoon. Stir in tomato purée, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.

  • STEP 2

    Meanwhile, cook the fettuccine following pack instructions.

  • STEP 3

    Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.

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