Light Summer Bolognese
30 min·Italian
Light Summer Bolognese
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 500g beef mince
- 4 tomatoes, chopped
- 1/3 cup chopped fresh flat-leaf parsley, plus extra leaves to serve
- 1 garlic cloves, crushed
- 500ml Beef stock
- 500g spaghetti
- 1/2 cup pitted kalamata olives
- 150g fetta, crumbled
- Zest from 1 lemon
Instructions
2 steps
- 1
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Increase heat to high. Add beef and cook, stirring to break up any lumps, for 3 minutes or until browned. Add tomato, parsley and garlic and cook, stirring, for 1 minute. Stir in stock and bring to the boil. Gently boil for 10 minutes to reduce and for flavours to infuse.
- 2
Meanwhile, cook spaghetti following packet directions. Drain and return to pan with beef mixture and olives. Toss to coat. Serve topped with fetta, zest and extra parsley leaves.
Progress
0 / 2 steps
