Spaghetti bolognaise with red lentils
A classic meal with the added nutritional benefits of lentils.
Photo: Grains and Legumes Nutrition Council
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1 tablespoon olive oil
300g lean beef mince
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic, finely chopped
1 cup dried red lentils, washed and drained
700ml tomato passata (tomato purée)
1 teaspoon dried oregano
500ml salt-reduced chicken or beef stock
2 cups shredded spinach or silverbeet
1 tablespoon lemon juice
Finely grated parmesan cheese and green salad, to serve
Heat oil in a large heavy based saucepan over medium-high heat and brown mince. Add onion, carrot, and celery and cook for 5 minutes or until starting to soften.
Add garlic, lentils, passata, oregano and stock. Cover and simmer for 20 minutes or until flavour has developed and sauce has thickened. Add spinach, lemon juice and freshly cracked pepper.
Bring a large covered saucepan of water to the boil, add spaghetti, stir once and cook uncovered for the amount of time specified on the pack. Drain pasta.
To serve, divide spaghetti between serving bowls, ladle sauce onto spaghetti, top with grated parmesan and serve a green salad on the side.