Quick cherry tomato bolognaise

Ingredients

• 375g thin spaghetti
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 500g Coles Australian 3 Star Pork & Beef Mince
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 250g cherry tomatoes
• 1/2 cup (125ml) salt-reduced beef stock
• 2 tablespoons lemon juice
• 100g baby rocket leaves
• 1 tablespoon baby capers
• 1/2 cup (40g) shaved parmesan
• 1 teaspoon lemon zest

Method

1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

2

Meanwhile, heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 mins or until softened. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until browned. Add garlic and paprika and cook, stirring, for 2 mins.

3

Add tomatoes, stock and lemon juice. Bring to the boil. Reduce heat to low. Simmer for 3-4 mins or until tomatoes are soft. Add the spaghetti, rocket and capers and gently toss to combine. Divide among serving plates. Top with parmesan and lemon zest.

Source: taste.com.au