Fettuccine with bolognese and peas

Spaghetti bolognese is one of Australia’s most popular dishes - serving bolognese sauce with fresh, homemade pasta and lightly steamed peas is a great way to elevate the taste of this dish. Super charge the healthiness and sustainability of this classic dish by using the leanest grass-fed mince or try swapping the meat for 5 cups of lentils or replacing 250 g of beef with 2 1/2 cups of cooked lentils. Grass fed mince has a higher ratio of omega-3 fatty acids than grain fed beef. For the environment, according to the EAT Lancet, it is best that we limit red meat to no more than 98 g per week. Add lots of vegetables to help reach your five serves of veg per day

Ingredients - serves 5

• 500 g extra lean beef mince

• 1 large Onion

• 2 stalks of celery

• 1 large carrot

• 1 extra large zucchini or two small

• 1 tsp dried oregano

• 1 tsp mixed herbs

• 200 g mushroom

• 400 g canned tomatoes

• 4 tbsp

• 2-3 cloves of garlic

• 150 g peas per person

• 1 serve cooked homemade pasta per person - see recipe for details or 50 g of dry pasta per person

Method

Before starting the sauce make pasta dough. It needs to rest for 1 hour before rolling out and cooking.

Heat olive oil in pan. Add in onion and stir occasionally until brown. Add carrot, celery and garlic and cook until soft. Add mince and cook until browned. Stir in tomato paste for 3-4 minutes and then add canned tomatoes. Add in herbs, mushrooms and zucchini and 1 cup of water. Simmer for 20 minutes or until sauce is reduced.

Cook pasta according to recipe or use store bought pasta and cook to instructions.

At the same time, boil water for peas and add to boiling water for 30 seconds - 1 minute, drain. Serve sauce on a bed of pasta, scattered with peas.

Nutrition: Energy 2278 kJ; Protein 43 g; Carbohydrates 60 g; Added Sugar 0 g; Total Fat 9.9 g; Saturated Fat 2.5 g ; Sodium 258.5 mg: Dietary Fiber 16.91 g;