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More veg, less meat summer Bolognese

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

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 474
  • Carbohydrates 58
  • Saturated Fat 4
  • Sugar 14
  • Protein 25
  • Fat 16
  • Fibre 8
  • Salt 0.3

Nutrition per serving

  • Calories 474
  • Carbohydrates 58
  • Saturated Fat 4
  • Sugar 14
  • Protein 25
  • Fat 16
  • Fibre 8
  • Salt 0.3

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 tomatoes
  • 400g fettuccine
  • 200g peas, frozen or fresh
  • handful parsley, roughly chopped

Method

  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.

  2. Meanwhile, cook the fettuccine following pack instructions.

  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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