Spaghetti bolognaise with lentils

A family favourite packed with hidden veg. While it's light on meat, the mushrooms and lentil keep this bolognaise filling and hearty.

4

10m

25m

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 150g cup mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 250g Coles Australian Pork & Beef Bolognese Mince
  • 2 tbs tomato paste
  • 400g can lentils, rinsed, drained
  • 1 tsp dried oregano
  • 400g can Coles Italian Diced Tomatoes
  • 1 1/4 cups (310ml) beef stock
  • 400g spaghetti

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. 

Dietary information

Egg-free
Nut-free
Dairy-free
Lactose-free
Kid-friendly
Peanut-free
Sesame-free
Soy-free
Kid-friendly
No added sugar
Wheat-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.