The BBC Good Food logo
More veg, less meat summer Bolognese

More veg, less meat summer Bolognese

A star rating of 3.8 out of 5.9 ratingsRate
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
Nutrition: per serving
low inkcal474
low insalt0.3g


  • 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


  • STEP 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.

  • STEP 2

    Meanwhile, cook the fettuccine following pack instructions.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, August 2012


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.9 ratings

Sponsored content