Fire up your tastebuds with this Greek-style spaghetti bolognaise. Full of veggies and sweet tomato flavour, it’s a quick and tasty dinner option that will satisfy the whole family.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
2 zucchini, coarsely grated
1 red onion, coarsely grated
500g Coles Australian Lamb Mince
1 red capsicum, seeded, finely chopped
2 x 400g cans diced tomatoes
1 tbs chopped mint
400g spaghetti
½ cup (75g) mixed olives, halved
¼ cup oregano leaves
100g fetta, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large frying pan over medium-high heat. Add the zucchini and onion and cook, stirring, for 5 mins or until onion softens. Add the mince and capsicum. Season. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
Step 2
Add the tomato and mint to the mince mixture. Season. Cover and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. (To freeze now, see tip right.)
Step 3
Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 4
Divide the spaghetti and bolognaise among serving bowls. Top with olives, oregano leaves and fetta.
