Ballymaloe Bolognese Sauce is packed full of tomatoes, onions, peppers, herbs and spices, so there really is nothing you need to add to it apart from meat for a delicious Italian classic. This recipe takes inspiration from that classic and combines it with some fresh lettuce and cheddar, for a goodness filled pitta pocket.

Ingredients

• 4 Pitta bread pockets, white or wholemeal
• Olive oil
• 225g Lean minced beef
• Shredded cos or iceberg lettuce
• 1 Red pepper (finely sliced)
• Grated Cheddar cheese
• 1 x 400g Jar of Ballymaloe Bolognese Sauce

Method

1. Heat a little olive oil and cook the mince through in a saucepan on the hob.
2. Add the Bolognese Sauce and stir until bubbling.
3. Toast the pittas on a low toaster setting.
4. Open the pittas and fill with the mince Bolognese sauce, lettuce, sliced red pepper and grated cheddar.