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Beef and lentil bolognese

Beef and lentil bolognese

Batch cooking

Introducing our Beef and Lentil Bolognese recipe, a part of our heart-healthy collection designed to simplify your meal prep routine. With a focus on batch cooking, this dish is your go-to solution for busy nights. Prepare it once, and enjoy it twice – savour a hearty dinner tonight with our Beef and Lentil Spaghetti Bolognese, then effortlessly store away another portion for our Beef and Lentil Sloppy Joes. It's the ideal choice for those busy evenings when cooking from scratch feels like an impossible task. Let our recipe collection inspire you to conquer weeknight dinners with ease, one deliciously convenient meal at a time.

Beef and lentil bolognese

Base recipe

8 serves

20 m prep

75 m cook


• 1 tablespoon olive oil

• 2 onions, finely chopped

• 4 cloves garlic, crushed

• 1kg extra lean beef mince

• 2 carrots, grated

• 375g mushrooms, thinly sliced

• ½ cup dried red lentils

• 1 tablespoon dried Italian herbs

• ⅓ cup no added salt tomato paste

• 2 x 400g cans no added salt chopped tomatoes

• 700g jar tomato and basil passata

• 2 cups (500ml) reduced salt beef stock


Step 1

Heat oil in a large, deep pot over medium-high heat. Add onion and garlic. Cook, stirring, for 3-4 minutes, until light golden.

Step 2

Add mince. Cook, breaking up lumps, for about 10 minutes or until well browned. Add carrot, mushrooms, lentils, herbs and tomato paste. Cook, stirring occasionally, for a further 5 minutes.

Step 3

Stir in tomatoes, passata, stock and 2 cups water. Bring to the boil. Reduce heat. Simmer for 40-45 minutes, stirring occasionally, until thickened.

Step 4

Transfer half the Bolognese sauce to a large freezer-safe container (or divide into smaller containers) and set aside to cool for 1 hour. Label and date, then seal and refrigerate for up to 3 days or freeze for up to 3 months.


• Use a 375g punnet of pre-sliced mushrooms to reduce prep time.

• This recipe contains lots of hidden veggies to bump your family’s daily veggie count.

• Check labels on passata and choose the brand lowest in sodium.

• For individual serves, divide single portions of Bolognese sauce into small freezer-safe containers, instead of using a large container.

Beef and lentil spaghetti Bolognese

Meal 1

4 serves

Beef and lentil bolognese - Spaghetti


• Half of your Bolognese sauce

• 250g wholemeal spaghetti

• ¼ cup parmesan cheese, finely grated

• Fresh basil, to garnish (optional)


Step 1

Cook spaghetti in a large saucepan of boiling water, following packet instructions, until tender. Drain.

Step 2

Serve spaghetti with Bolognese sauce. Sprinkle with parmesan and basil.

Beef and lentil sloppy Joes

Meal 2

4 serves

Beef and lentil bolognese - Sloppy joes


• Remaining half of your Bolognese sauce

• 2 large wholemeal rolls

• 2 teaspoons tasty cheese, grated


Step 1

Thaw frozen Bolognese in fridge overnight or in microwave. Transfer to a large saucepan and heat over medium heat, stirring occasionally, until hot.

Step 2

Cut wholemeal rolls in half, lightly brush with olive oil and toast under preheated grill.

Step 3

Serve each toasted roll half topped with bolognese sauce and tasty cheese.


• Serve sloppy Joes with a side of leafy salad for added vegetables.

• Stir through any leftover roast veggies (e.g. pumpkin or beans) in step 1 to stretch meal further.

• As another meal suggestion, transfer thawed Bolognese to a pie dish and top with sweet potato mash. Lightly spray with olive oil and sprinkle with 2 tablespoons grated light tasty cheese. Bake in a 200°C oven for 25-30 minutes until top is lightly browned and filling is hot. Serve with steamed peas.

Last updated19 April 2024