Quick cherry tomato bolognaise

Whip up a classic family favourite with this tasty 30-minute cherry tomato bolognaise.

• 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

Energy 2984kJ	Fat saturated 11.00g
Fat Total 31.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 39.00g	Dietary Fibre 6.00g
Protein 43.00g	Cholesterol mg
Sodium 282.00mg

All nutrition values are per serve.

1. Step 1

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

2. Step 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. Step 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.