Beef and lentil spaghetti Bolognese

INGREDIENTS

300g dried spaghetti

2 tbsp extra virgin olive oil

1 brown onion, diced

2 garlic cloves, finely chopped

1 long red chilli, finely chopped (optional)

2 small carrots, coarsely grated

250g lean beef mince

700g passata

2 tbsp tomato paste

420g canned lentils, rinsed and drained

1 tbsp Worcestershire sauce

1 tsp Italian herbs

¼ cup pasta water

Season to taste

Grated parmesan cheese and chopped parsley to serve

Cook the pasta in a large pot of salted boiling water according to the packet instructions. Before draining, reserve ¼ cup of the cooking water.
Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 3 minutes, stirring regularly.
Add carrot and cook for a further 3 minutes or until soft.
Add mince and cook for 4 minutes or until browned; break up any lumps with a wooden spoon.
Stir in the tomato paste and cook for 1-2 minutes.
Stir in pasta sauce, lentils, Worcestershire sauce, herbs and reserved pasta water and bring to a boil.
Reduce the heat to a gentle simmer and cook for 10 minutes or until the sauce thickens.
Stir in spaghetti and toss to combine.

Top with grated parmesan cheese and garnish with parsley. Serve with salad.

Cook the pasta in a large pot of salted boiling water according to the packet instructions. Before draining, reserve ¼ cup of the cooking water.
Heat oil in a large pan over medium-high heat. Add onion, garlic and chilli and cook for 3 minutes, stirring regularly.
Add carrot and cook for a further 3 minutes or until soft.
Add mince and cook for 4 minutes or until browned; break up any lumps with a wooden spoon.
Stir in the tomato paste and cook for 1-2 minutes.
Stir in pasta sauce, lentils, Worcestershire sauce, herbs and reserved pasta water and bring to a boil.
Reduce the heat to a gentle simmer and cook for 10 minutes or until the sauce thickens.
Stir in spaghetti and toss to combine.

Top with grated parmesan cheese and garnish with parsley. Serve with salad.

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