Beef and lentil bolognese

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  • Cooking Time35 minutes
  • Serves6 Serves 6


​1. Heat oil in a large pan, add onion, carrot, celery and capsicum and sauté for about 5 minutes or until vegetables have softened slightly.

2. Add mince, cook over a high heat until mince is browned all over, breaking up any large pieces with a wooden spoon.

3. Stir in lentils, passata sauce, water, stock powder and oregano and bring to the boil. Reduce heat, simmer covered for 10 minutes.

4. Uncover pan and simmer for a further 15 minutes or until sauce has reduced and thickened slightly, stirring occasionally. Remove from heat, stir in basil.

5. Serve with spaghetti or pasta of your choice.

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  • ​2 teaspoons olive oil
  • 1 large onion, chopped
  • 1 large carrot, finely diced
  • 1 stick celery, finely diced
  • 1/2 red capsicum, finely diced
  • 500g extra lean beef mince
  • 1/2 cup dry red lentils
  • 700ml passata sauce
  • 2 1/2 cups water
  • 2 teaspoons reduced salt beef stock powder
  • 1 teaspoon dried oregano leaves
  • 2 tablespoons chopped fresh basil
  • 500g spaghetti or pasta, cooked, to serve

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