Spaghetti Bolognaise with Lentils
Spaghetti Bolognaise with Lentils
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 1 carrot, peeled, coarsely grated
- 150g cup mushrooms, finely chopped
- 2 garlic cloves, crushed
- 250g Coles Australian Pork & Beef Bolognese Mince
- 2 tbsp Coles Tomato Paste
- 400g can lentils, rinsed, drained
- 1 tsp dried oregano
- 400g can Coles Italian Diced Tomatoes
- 1 1/4 cups (310ml) beef stock
- 400g spaghetti
Instructions
- 1
Heat the oil in a large deep frying pan over medium-high heat. Add the onion, celery, carrot and mushroom and cook, stirring occasionally, for 5 mins or until the mushroom softens. Add the garlic and cook, stirring, for 30 secs or until aromatic.
5.5 min - 2
Push the mushroom mixture to the edge of the pan and add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour. Add the tomato paste and stir well to combine.
5 min - 3
Add the lentils, oregano, tomato and stock to the mince mixture. Bring to the boil. Reduce heat to medium and simmer for 10 mins or until the vegetables are tender and the sauce reduces and thickens. Season.
10 min - 4
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente.
- 5
Divide pasta among serving bowls. Top with mince mixture to serve.