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For the Bolognaise:
Cook the Bolognaise according to the package instructions – just add olive oil, water or stock and 1 can of tinned tomatoes. (Keep it vegetarian or add free-range beef mince if you like it meaty and cook through). Serve with cooked fresh spaghetti, grated Parmesan and chopped basil.
For the bruschetta:
Brush slices of baguette with olive oil and toast in the oven until golden. Top each slice with fresh ricotta, sliced and grilled baby marrow, blanched broad beans and a drizzle of olive oil. Season with salt and pepper and dig in!
For the tomato and mozzarella salad:
Arrange thick slices of tomatoes (heirloom if you can get your hands on them) on a platter with torn pieces of buffalo mozzarella. Drizzle with olive oil, season with salt and pepper and scatter with fresh basil leaves.
For the affogato:
Brew a pot of espresso. Add a scoop of ice cream – vanilla works well, or tin roof – to a small drinking glass. Pour the warm espresso over the ice cream, and enjoy your instant Italian dessert.
Shop for Woolies Bolognaise Meal Kits here.
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