More veg, less meat summer Bolognese

Ingredients

• 2 tbsp olive oil 
• 2  onions finely chopped
• 3  carrots finely chopped
• 4  celery stalks finely chopped
• 2  courgettes cut into small cubes
• 4  garlic cloves finely chopped
• 250 g pack beef mince 
• 1 tbsp tomato purée 
• 400 g tomatoes chopped canned
• 400 g fettuccine barilla 
• 200 g pea fresh
• 1 handful parsley roughly chopped

Equipment

• frying pan

Directions

1. Heat the oil in large deep frying pan.
2. 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 pure, pour over the chopped tomatoes and add a can of water. Simmer for 15 mins until the sauce is thick, then season.
3. Meanwhile, cook the fettuccine following pack instructions.
4. Tip the peas into the sauce and simmer for 2 mins more until tender. Stir through the drained pasta and parsley, then serve.