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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

Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
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.
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.

Quick cherry tomato bolognaise

How to make Quick cherry tomato bolognaise

Ingredients

Method