A family favourite packed with hidden veg. While it's light on meat, the mushrooms and lentil keep this bolognaise filling and hearty.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Spaghetti bolognese with lentils. Start by heating the oil in a large deep frying pan over medium-high heat. Add the onion, celery, carrot and mushrooms. Cook, stirring occasionally, for five minutes or until the mushrooms soften. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Push the mushroom mixture to the edge of the pan and add them in. Cook, stirring with a wooden spoon to break up any lumps, for five minutes or until the mince changes colour. Add the tomato paste and stir to combine. Next, add the lentils, oregano, tomato and stock to the mince mixture. Bring to the boil and reduce the heat to medium and simmer for 10 minutes or until the vegetables are tender and the sauce reduces and thickens. Season with salt and pepper. Meanwhile, cook the pasta in a large saucepan of boiling water until tender, then drain. Divide the pasta among serving bowls. Top with the mince mixture and serve with finely grated parmesan and basil leaves. Give your bolognaise a boost with this delicious veggie-packed recipe.
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Method
Step 1
Heat the oil in a large deep frying pan over medium-high heat. Add the onion, celery, carrot and mushroom and cook, stirring occasionally, for 5 mins or until the mushroom softens. Add the garlic and cook, stirring, for 30 secs or until aromatic.
Step 2
Push the mushroom mixture to the edge of the pan and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the tomato paste and stir well to combine.
Step 3
Add the lentils, oregano, tomato and stock to the mince mixture. Bring to the boil. Reduce heat to medium and simmer for 10 mins or until the vegetables are tender and the sauce reduces and thickens. Season.
Step 4
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
Step 5
Divide pasta among serving bowls. Top with mince mixture to serve.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
A family favourite packed with hidden veg. While it's light on meat, the mushrooms and lentil keep this bolognaise filling and hearty.
Method
Step 1
Heat the oil in a large deep frying pan over medium-high heat. Add the onion, celery, carrot and mushroom and cook, stirring occasionally, for 5 mins or until the mushroom softens. Add the garlic and cook, stirring, for 30 secs or until aromatic.
Step 2
Push the mushroom mixture to the edge of the pan and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the tomato paste and stir well to combine.
Step 3
Add the lentils, oregano, tomato and stock to the mince mixture. Bring to the boil. Reduce heat to medium and simmer for 10 mins or until the vegetables are tender and the sauce reduces and thickens. Season.
Step 4
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
Step 5
Divide pasta among serving bowls. Top with mince mixture to serve.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
