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

  • Cooking Time: 20 mins
  • Serves: 4
  • Allergens: wheat, dairy

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Description

Ballymaloe Bolognese Sauce is packed full of tomatoes, onions, peppers, herbs and spices, so there really is nothing you need to add to it apart from meat for a delicious Italian classic. This recipe takes inspiration from that classic and combines it with some fresh lettuce and cheddar, for a goodness filled pitta pocket.

Ingredients

  • 4 Pitta bread pockets, white or wholemeal
  • Olive oil
  • 225g Lean minced beef
  • Shredded cos or iceberg lettuce
  • 1 Red pepper (finely sliced)
  • Grated Cheddar cheese
  • 1 x 400g Jar of Ballymaloe Bolognese Sauce

Dietary Suitability

Method

  1. Heat a little olive oil and cook the mince through in a saucepan on the hob.
  2. Add the Bolognese Sauce and stir until bubbling.
  3. Toast the pittas on a low toaster setting.
  4. Open the pittas and fill with the mince Bolognese sauce, lettuce, sliced red pepper and grated cheddar.

  • Cooking Time: 20 mins
  • Serves: 4
  • Allergens: wheat, dairy

Rate This

0 / 5 0

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