Summer 'Bolognese' with Fresh Grape Tomatoes, Kalamata Olives and Lemon
 
Prep time
Cook time
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This warm weather take on a classic bolognese provides all the rich, meatiness of the original but with some fresh, summery flavours!
Recipe type: Pasta
Serves: 4
Ingredients
  • 1 small punnet grape tomatoes, halved
  • 1 lemon, zest and juice
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 lb. ground beef
  • 3 cloves garlic, finely chopped
  • 2 Tbsp fresh thyme leaves
  • 2 tsp red pepper flakes
  • 2 tsp sugar
  • 2 Tbsp tomato paste
  • ½ cup dry red wine
  • 1 lb. spaghetti
  • ½ cup kalamata olives, pitted and coarsely chopped
  • ⅓ cup fresh basil, coarsely chopped
  • Parmesan cheese, grated (garnish)
Instructions
  1. In a medium bowl, gently mix together the halved tomatoes, lemon zest and juice, red wine vinegar and olive oil. Season with salt and pepper to taste and set aside.
  2. In a large non-stick pan, brown ground beef over medium high heat. When the beef is almost completely browned, drain the excess fat off and place back on the heat. Add the garlic, thyme and tomato paste and mix well. Continue to cook the beef mixture over medium-high heat, stirring frequently, until the tomato paste has darkened ever so slightly, approximately 5 minutes- this will create an additional depth of flavour.
  3. Add red wine to ground beef mixture and cook for an additional 5 minutes, until the wine has reduced.
  4. Cook pasta according to package instructions and drain. Add ground beef, olives, basil and tomato mixture (including the liquid) to the drained pasta and stir gently.
  5. Serve immediately and top with a healthy grating of Parmesan cheese.
Notes
Adapted from Donny Hay Magazine and The Devil's Food Advocate.
Recipe by Port and Fin at https://portandfin.com/summer-bolognese-with-fresh-grape-tomatoes-kalamata-olives-and-lemon/