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

  • Cooking Time: 20 minutes
  • Serves: 4
  • Allergens: Wheat, dairy

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Description

Ballymaloe Bolognese Sauce is packed full of tomatoes, onions, peppers, and herbs & spices, so there really is nothing you need to add to it – apart from the meat or protein of your choice – to create a delicious, Italian classic. This recipe adds a little crunch and cheesy goodness, in the form of fresh lettuce and Cheddar, to create the perfect pitta pocket.

Ingredients

  • 4 pitta bread pockets (white or wholemeal)
  • 225g lean minced beef (or your protein of choice)
  • Ballymaloe Bolognese Sauce (400g jar)
  • Olive oil
  • Shredded cos / iceberg lettuce
  • 1 red pepper (finely sliced)
  • Grated Cheddar cheese

Dietary Suitability

Method

  1. Heat a little olive oil and cook the mince through in a saucepan on the hob.
  2. Add your Ballymaloe 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.
  5. Eat immediately and remember the napkins!

  • Cooking Time: 20 minutes
  • Serves: 4
  • Skill: Easy
  • Allergens: Wheat, dairy

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