Beef & Lentil Bolognese

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12 Ingredients

Number of servings

325grams dried spaghetti
2tablespoons tomato paste
2 carrots (coarsely grated)
1 brown onion (finely chopped)
1/2 cup continental parsley leaves
2tablespoons extra virgin olive oil
400grams lentils (drained and rinsed)
1/2 cup parmesan (shaved)
120grams baby spinach leaves
330grams beef mince
4 garlic cloves (crushed)
800grams diced tomatoes

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Cook pasta in a large saucepan of boiling, salted water according to packet instructions. Drain, then return to pan.

Step 2 of 4

Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion and carrot, then cook, stirring, for 5 minutes or until softened. Add mince and cook, breaking up any lumps with a wooden spoon, for 4 minutes or until browned. Add garlic, paste and lentils, then cook, stirring, for 1 minute or until fragrant.

Step 3 of 4

Add tomatoes and 1/2 cup water. Bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until sauce thickens. Stir in spinach, season and add sauce and half the parsley to pasta. Toss to combine.

Step 4 of 4

Serve pasta topped with parmesan and parsley