Summer bolognese

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 5

Time to make: 35 mins

Ingredients

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1 tablespoon olive oil

2 red onions, finely chopped

2 cups diced vegetables such as red capsicums, carrots and corn sweetcornXkernels

4 stalks celery, chopped

2 courgettezucchiniXszucchini, summer squashX, diced

4 cloves garlic

250g lean beef mince

2 tablespoons sun-dried tomato pesto

6 medium-sized tomatoes, chopped

350g fettuccine pasta

2 cups baby spinach

2 tablespoons chopped fresh parsley

Instructions

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1 Heat oil in a large non-stick pan. Add vegetables and garlic and cook for 10 minutes, stirring from time to time. Add 1-2 tablespoons water if the mixture begins to stick.

2 Add mince. Cook breaking up mince with the back of a spoon so it cooks evenly. Stir in pesto, tomatoes and 1 cup water. Simmer for 15 minutes until sauce becomes thick. Season.

3 Meanwhile, cook fettuccine in boiling salted water until tender. Drain pasta and add spinach.
Stir until leaves are wilted. Add parsley. Place pasta on plates and top with mince. Garnish with fresh basil or parsley if preferred.

Variations

Make it gluten free: Check pesto is gluten free and use gluten-free pasta.

Nutrition Info (per serve)

Calories 440 cal

Kilojoules 1840 kJ

Protein 25 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 10 g

Dietary fibre 9 g

Sodium 130 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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