More veg, less meat summer Bolognese

• olive oil↗2 tbsp tbsp
• onions↗2

  finely chopped

• carrots↗3

  finely chopped

• celery↗4

  sticks, finely chopped

• courgettes↗2

  cut into small cubes

• garlic cloves↗4

  finely chopped

• pack beef mince↗250g g
• 1 heaped tbsp tomato purée tbsp
• can chopped tomato400g g
• fettuccine↗400g g
• pea↗200g g

  frozen or fresh

• handful parsley↗

  roughly chopped

Step-by-step instructions

1. 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.

2. 2

   Meanwhile, cook the fettuccine following pack instructions.

3. 3

   Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.