Name: More veg, less meat summer Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
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

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More veg, less meat summer Bolognese

More veg, less meat summer Bolognese

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 3.8 out of 5.10 ratingsRate

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

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal474

low
fat16g
saturates4g
carbs58g
sugars14g
fibre8g
protein25g
salt0.3g

low

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.

Recipe from Good Food magazine, August 2012

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A star rating of 3.8 out of 5.10 ratings

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