Beef and Lentil Bolognaise
The undisputed family favourite with an extra dose of healthy. Introduce some legume love into your life with beef and lentil bolognaise.
- 1 ½ tablespoons extra virgin olive oil
- 1 large brown onion, peeled and finely diced
- 1 large carrot, finely diced
- 200g mushrooms, finely diced
- 1 large zucchini, finely diced
- 6 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 300g extra lean beef mince
- 4 tablespoons tomato paste (no added salt)
- 2 x 400g cans diced tomatoes (no added salt)
- 1 teaspoon dried oregano
- 1/3 cup parsley leaves, finely chopped
- Cracked black pepper
- 1 cup water
- 400g spaghetti
- 420g can brown lentils (no added salt), drained and rinsed (Note: 225g once drained)
- 1/3 cup basil leaves, finely chopped
- 30g parmesan cheese, to serve
- Heat the extra virgin olive oil in a large non-stick frypan over a medium heat.
- Add the diced brown onion, carrot and zucchini and cook for 2 minutes, then add the diced mushrooms and cook for 5 minutes or until all vegetables are softened.
- Add the crushed garlic and finely chopped chilli and cook for 1 minute.
- Add the extra lean beef mince to the pan. Break up the mince with a wooden spoon and cook until browned.
- Add the tomato paste and cook for 1 minute.
- Add the diced tomatoes, dried oregano, finely chopped parsley and season generously with cracked black pepper. Rinse the diced tomato cans with 1 cup of water and add to the pan. Bring to the boil and reduce the heat to low to simmer for 20 – 25 minutes or until the sauce has thickened.
- Meanwhile, cook the spaghetti in a large saucepan of boiling water according to packet instructions.
- Once the Bolognaise sauce is almost ready, add the brown lentils and finely chopped basil and heat through. If the sauce becomes too thick, add a spoonful of pasta water to loosen.
- To serve, divide the spaghetti among six bowls and top each with the Bolognaise sauce and a grating of parmesan cheese.
- No mince? Just substitute with the same quantity of lentils or lentil and veggies.
- For a quick meal, make a double batch and store leftover Bolognaise sauce in an airtight container in the fridge for 2 – 3 days or in the freezer for 3 – 4 months.
- Mix up the vegetables used in this recipe to include what you have available – finely diced celery, capsicum and baby spinach leaves can work well.
- Mix up your choice of pasta for this recipe – all shapes and sizes work well, as well as wholewheat, pulse and gluten free pasta options.