Summer Bolognese.

Summer Bolognese | SAVEUR
Ingredients
1 lb. thin spaghetti
Kosher salt
1⁄4 cup olive oil
1 lb. ground beef
2 tsp. chile flakes, or 3 red Thai chiles, minced
2 tbsp. minced thyme
3 garlic cloves
2 tbsp. tomato paste
2 tsp. granulated sugar
Freshly ground black pepper
1⁄2 cup dry white wine
2 tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes
1⁄2 cup Ligurian or kalamata olives
Torn basil leaves, for garnish
Grated parmesan cheese, to serve
Instructions
Bring a large saucepan of salted water to a boil.
Cook pasta until al dente, about 7 minutes.
Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.

Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes.
Add tomato paste, sugar, salt, and pepper and cook 2 minutes more.
Add wine and cook until it has almost evaporated, about 2 minutes.
Add in pasta, vinegar, and lemon zest and juice and toss to combine.
Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
Transfer to a serving platter and serve with basil leaves and parmesan cheese.

Note:
Apart from the plain lasagne sheets, the green ones that Bologna favours are also common.
These are called lasagne verdi and are flavored with spinach.
They work well with white sauces (bechamels or cream-based sauces and seafood.
- http://pastafits.org/pastarecipes/lasagna-verde/