Summer Bolognese
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!
Ingredients
- 250g Wyndhams minced beef
- 2 chopped onions
- 3 carrots
- 3 sticks of celery
- 2 courgettes
- 4 garlic cloves
- Tomato puree
- 400g chopped tomatoes
- 400g pasta
- 200g peas
- A handful of parsley
- Olive oil
- 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!