Italian summer bolognese

Name: Italian summer bolognese
Cook time: 20 min
Yield: 4

with brocolli spaghetti and mixed cherry tomatoes

Ready in around 20 mins

RECIPE FACT:

In Bologna, Bolognese is called ragu and is served on a bed of tagliatelle.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BRING A POT OF SALTED WATER TO THE BOIL OVER A HIGH HEAT.
1. TO COOK THE SPAGHETTI AND PREPARE THE VEGETABLES:

Once the water is boiling add the wholewheat spaghetti and cook for 9-10 mins. Drain well into a colander. Top and tail the green beans and cut in half, cut the mixed cherry tomatoes in half. Remove the Italian parsley leaves from their stalks and roughly chop.
2. TO COOK THE BOLOGNESE:

Spray a large non-stick frying pan with oil and place over a medium-high heat. Once hot add the Italian seasoned beef mince and break up any clumps using a wooden spoon. Season with salt and pepper and cook for 4-5 mins. Add the green beans, the broccoli spaghetti and cook for 1-2 mins. Pour in the tomato passata and cook for 1-2 mins. Toss through the spaghetti and tomatoes and heat for a further 1-2 mins.
TO SERVE:

Spoon summer Bolognese into bowls. Sprinkle over shaved Parmesan and chopped parsley.