Ballymaloe Bolognese Pita Pockets with Shredded Lettuce, Red Pepper & Grated Cheese:
- 1 x 380g Ballymaloe Bolognese Sauce
- A little olive oil
- 225g lean minced beef
- 4 whole wheat pitas
- Shredded cos or iceberg lettuce
- 1 red pepper, finely sliced
- A little mature cheddar cheese
This is a quick and easy after-work or school idea, fill the pitas with Bolognese, shredded lettuce, red pepper and a sprinkling of cheddar. Try adding grated carrot for crunch and a little jalapeno for an extra kick.
Heat a little olive oil and cook the mince through in a saucepan on the hob, add the Ballymaloe Bolognese Pasta Sauce and stir until bubbling. Toast the pitas. To create the pita pockets, open the pitas and add a little of all the fillings. Experiment with different fillings, Bolognese is great with a whole array of veg.