Pasta with pepper-tomato sauce and corn and cocktail tomatoes makes a delicious change to ordinary bolognese. You can do this as a vegetarian dish, or add mincemeat just like me. I really like sauce made from vegetables or herb pesto for pasta. My children prefer the meaty variant. I wonder if you will enjoy this type of spaghetti bolognese. We all liked it.

Ingredients (for 4 people)
400g of pasta
500g of minced meat
2 red pepper
400ml of tomato passata
2 tablespoons of oil
1 onion
2 cloves of garlic
150g of sweetcorn
cherry tomatoes
a fistful of spinach
1 tablespoon of oregano
salt and pepper
chives

Boil the pasta al. dente. Heat the oven up to 200C. Cover a baking sheet with some aluminium foil. Bake the peppers for 5 minutes, turning them from time to time. Put the hot peppers into a plastic bag. Take them out when they have cooled down. Peel them and remove the core. Blend the pepper with the tomato passata. Heat the oil in a pan and fry the minced meat with the diced onion and garlic. Add the pepper-tomato mixture and oregano, and spice it up with salt and pepper. Boil for 25 minutes. Add the spinach, sweetcorn, cherry tomatoes and boil for a while. Mix the pasta with the sauce. Sprinkle with the chopped chives before serving.

Enjoy your meal!

Try also:
My spaghetti alla carbonara
Dumplings made with a spoon with bacon and onion
Spaghetti with meatballs, the dinner which every child likes