Ballymaloe Bolognese Pita Pockets

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Ingredients: 

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

Method: 

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.