Adding more vegetables to your standard bolognese can turn it from a winter warmer into something much more summery…not to mention help get those veggies in!
250g Wyndhams minced beef
2 chopped onions
3 sticks of celery
4 garlic cloves
400g chopped tomatoes
A handful of parsley
Begin by heating your oil in a large pan – while the oil is warming through cut up all your veggies.
Once the oil is nice and hot, add in all the greens and cook for around 10 minutes, you will know when they are done as they’ll be soft.
Then add in the mince and start to cook. Once the mince has begun to brown off, stir in a generous dollop of tomato puree, add in the chopped tinned tomatoes and simmer for 15 minutes before seasoning. If it’s looking a bit dry, don’t hesitate to add in a bit of water, but not too much as you still want a nice thick sauce!
Whilst the sauce is thickening, cook the pasta in a separate pan. Once the pasta is done, tip the peas into the sauce mixture and leave to cook for another few minutes.
Stir through the pasta and serve with parmesan and garlic bread!