Buen Appetito Bolognese

Classic spaghetti Bolognese served with a punchy citrus infused salsa verde for extra zing!

Serves: 4

Prep time: 20 minutes

Cook time: 40 minutes



 2 Tbsp (30 ml) olive oil

1 medium onion, finely chopped

1 medium celery stalk, finely chopped

1 medium carrot, grated

2 garlic cloves, chopped

2 sprigs of rosemary, chopped

2 Tbsp (30 ml) tomato paste

1 x 410 g tin of chopped tomatoes

2 Tbsp (30 ml) soy sauce

1 Tbsp (15 ml)  red wine vinegar

1 C (250 ml) vegetable stock

2 tsp sugar

2 bay leaves

1 x 300 g box Fry’s Family Pea Protein Mince

300 g dried spaghetti, cooked according to the packaging

Salsa Verde

¼ C (60 ml) finely chopped Italian parsley

¼ C (60 ml) finely chopped fresh basil

1 Tbsp (15 ml) finely chopped fresh oregano

1 Tbsp (15 ml) finely chopped fresh rosemary

1 Tbsp (15 ml) finely chopped chives

1 Tbsp (15 ml) roughly chopped baby capers

1 garlic clove, chopped or microplaned

2 Tbsp (30 ml) red wine vinegar

½ C (125 ml) olive oil

Zest and juice of 2 limes

Salt and pepper



 Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion, celery and carrot to the pot and fry for 10 minutes until the veggies have softened and begin to colour. Add the garlic, rosemary and tomato paste and fry for 2 minutes to cook out the tomato paste. Add the Fry’s Family Pea Protein Mince, tinned chopped tomatoes, soy sauce, red wine vinegar, vegetable stock, sugar and bay leaves and reduce the heat to medium-low. Simmer for 30 minutes until the sauce has thickened to the desired consistency.

Salsa Verde

Add all the ingredients for the salsa verde to a bowl and mix well to combine, allow to sit and infuse. For a smoother consistency (and a quicker option), you can opt to blitz everything with a hand blender. If you do choose to blitz, leave out the capers and add in after blitzing to keep a little chunkiness.

Serve the Bolognese over cooked spaghetti and top with fresh salsa verde.

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