Spaghetti Bolognese

 

Ingredients

• 2 tsp rapeseed oil
• 2 medium onions, finely chopped
• 500g lean minced beef
• 1 carrot, finely diced
• 1 yellow pepper, finely chopped
• 1 courgette, finely diced
• 2-4 cloves garlic, crushed
• 1 heaped tsp dried basil
• 2 heaped tsp dried oregano
• small pinch chilli flakes
• 1 low-salt beef stock cube
• 800g tin chopped tomatoes
• 1 tbsp tomato puree
• 400g tin Puy lentils, drained
• 10g freshly chopped parsley
• 400g wholemeal spaghetti
• good grind black pepper
• 6 freshly torn basil leaves, to garnish

Method

Step 1

Heat the oil in a saucepan and gently cook the onions until starting to brown, stirring regularly.

Step 2

Add the beef and cook for 8-10 minutes, breaking up any clumps of beef with a wooden spoon.

Step 3

Add the carrot, yellow pepper and courgette and continue cooking gently for 5 minutes more, still stirring regularly.

Step 4

Add the garlic, herbs and chilli flakes and stir for a minute. Add the stock cube, followed by the tomatoes and tomato puree.

Step 5

Bring to a gentle simmer, cover and cook for 15 minutes, stirring occasionally and adding a little water if too much liquid evaporates and it starts to stick.

Step 6

Meanwhile, cook the spaghetti according to pack instructions.

Step 7

Stir the lentils and chopped parsley into the sauce then cook for 5 minutes.

Step 8

Add a grind of black pepper, sprinkle with basil and serve with the wholemeal spaghetti.