MORE VEG, LESS MEAT SUMMER BOLOGNESE

More veg, less meat summer Bolognese image

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

Provided by Good Food team

Time 55m

Number Of Ingredients 12

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

Steps:

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.
Meanwhile, cook the fettuccine following pack instructions.
Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.

Nutrition Facts : Calories 474 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 0.3 milligram of sodium