PASTA BOLOGNAISE
Ingredients
- 1 tbsp. oil
- 1 medium onion finely chopped
- 1 carrot grated
- 1 stick celery finely chopped
- 2 garlic cloves crushed (or use 2 tsp. garlic puree)
- 250 g lean minced beef chicken, pork, lamb OR vegetarian alternative
- 2 tsp. dried oregano
- 75 g red lentils
- 2 tbsp tomato purée
- 400 g can chopped tomatoes or 400g chopped fresh tomatoes
- 1 beef/vegetable stock cube
- 350 ml boiling water
- 50 ml milk optional
- 300 g dried wholewheat pasta
Instructions
- Wash, then prepare the vegetables and garlic.
- Put the onions, celery, carrot and garlic in the large pan and cook over a medium heat until the veg has softened. Turn up the heat then add the meat, breaking up with a fork, stirring until it has started to brown.
- Add the lentils, oregano, tomato puree and tomatoes. Crumble the stock cube in the pan, add the water and stir until boiling, then reduce the heat and simmer for 15 –30 minutes. If using milk, stir it through towards the last 5 mins. This is completely optional but helps to reduce the acidity of the tomatoes without the need to add sugar. It also adds a creamier taste.
- Whilst the bolognaise is simmering away, add the pasta to a large pan with plenty of boiling water and continue to cook for 8—10 mins (or recommended time).
- Drain the pasta then stir into the bolognaise sauce and serve.
Notes
Prepare now, eat later
Cool the meat mixture as quickly as possible and store, covered, in the fridge for up to 24 hours, or freeze for up to one month and defrost before reheating until piping hot (70c).