50/50 Bolognese

Serves 4-6

Time 1 hour 30 minutes

Ingredients

2 tbsp extra virgin olive oil

1 medium brown onion, peeled and finely diced* 

2 cloves garlic, peeled and finely chopped 

200g button mushrooms, finely diced

2 carrots, trimmed and diced 

2 stalks celery, trimmed and diced 

250g beef mince 

1x 400g tin brown lentils, rinsed and drained 

2 tsp Italian herbs 

2x 410g tin crushed tomatoes

1 tbsp tomato paste

400ml vegetable stock 

2 tbsp freshly chopped parsley 

400g rigatoni (or another pasta of your choice)

Parmesan cheese, grated, to serve

Salt and pepper

Method

Heat extra virgin olive oil in a large saucepan on medium heat. Add onion and garlic and saute for 5-6 minutes, then add mushrooms, carrots and celery and cook for another 8-10 minutes or until soft. 

Add beef mince and brown off the mince, then add the lentils, Italian herbs, tomato paste, pureed tomatoes, vegetable stock and parsley. 

Season with salt and pepper. Bring to a simmer for 45-60 minutes for a rich bolognese sauce. Just before you’re ready to serve, cook the pasta until al dente. 

Once the pasta and bolognese is cooked, divide between bowls and top with parmesan cheese. 

*If you can’t be bothered to chop the vegetables or have fussy kids then simply place the onion, garlic, mushrooms, carrot and celery in the food processor and blitz to a small vegetable mince.