Bolognese Pita Pockets with Shredded Lettuce, Red Pepper & Grated Cheese

Bolognese pita pockets with shredded lettuce, red pepper and grated cheese

Photo Joleen Cronin


1 x 380g Ballymaloe Bolognese sauce
A little olive oil
225g lean minced beef
4 whole wheat pitas
Shredded cos or iceberg lettuce
1 red pepper finely sliced
A little mature cheddar cheese


This is a quick and easy after work or school idea, fill the pitas with Bolognese, shredded lettuce, red pepper and a sprinkling of cheddar. Try adding grated carrot for crunch and a little jalapeno for an extra kick.

Heat a little olive oil and cook the mince through in a saucepan on the hob, add the Bolognese pasta sauce and stir until bubbling. Toast the pitas. To create the pita pockets, open the pitas and add a little of all the fillings. Experiment with different fillings, Bolognese is great with a whole array of veg.

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