Lentil spaghetti bolognese
24 min·Italian
Lentil spaghetti bolognese
Ingredients
Sauce
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, ends trimmed, finely chopped
- 2 carrots, peeled, coarsely grated
- 2 garlic cloves, crushed
- 115g dried split red lentils
- 1 x 400g can chopped tomatoes
- 500ml (2 cups) vegetable stock
- 2 tbsp Mutti Double Concentrate Tomato Paste
Pasta
- 500g spaghetti
Instructions
4 steps
- 1
Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring, for 4 minutes or until the vegetables soften.
4 min - 2
Stir in the lentils, tomato, stock and tomato paste. Season with salt and pepper. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
20 min - 3
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- 4
Add sauce to pasta. Combine. Serve.
Progress
0 / 4 steps