Beef and lentil bolognese

  • Cooking Time35 minutes
  • Serves6


​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.

Share this

Recovering from a heart attack?

Discover ways to improve your eating and drinking habits, including healthy meal ideas to help you get better.


  • ​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

Related recipe


Herb crusted chicken with a creamy potato salad

  • 15 minutes (preparation time 5 minutes)
  • 4

Packed with fresh ingredients, this light dish makes the perfect summer's evening meal.

View Recipe

Understanding the history behind why Aboriginal and Torres Strait Islander patients are 5 x more likely to leave ho……