Recipes
![Beef & Lentil Bolognese by Chelsea Goodwin]()
Beef & Lentil Bolognese by Chelsea Goodwin
Energy
775 cals
Protein
51 g
Carbs
81 g
Fat
28 g
Calculated automatically based on ingredients
Ingredients
- 1 Tbs Olive Oil
- 1 Tbs Butter
- 1 Brown onion, diced
- 1 Large carrot, diced
- 1-2 Ribs of celery, diced
- 3 Cloves garlic, crushed
- 1/2 Tsp salt
- 250g Beef mince (or pork & veal mince) Use 500g if not using lentils
- 1x 400g Tin brown lentils, drained and rinsed
- 2 Tbs tomato paste
- 700g Passata OR 1 x 800g tin crushed tomatoes
- 1 Beef stock cube, crumbled
- 1/2 Tsp sugar
- 1/2 Tsp fennel seeds
- 1 Tsp dried basil
- 1 Tsp oregano
- Grated parmesan to serve
- Salt & pepper
Directions
1
Heat oil and butter in a large pot over medium-low heat. Add diced onion, carrot and celery and cook for 5 mins, stirring.
2
Add garlic, cook for one minute then turn up heat to medium high. Add mince and salt, stirring to break up until no longer pink.
3
Add tomato paste and stir through for 1 minute then add all of the remaining ingredients, stir to combine, bring sauce to a simmer then turn down to low.
4
Let sauce simmer gently for 15 minutes until it is thick. I would start boiling the water for the pasta once the sauce starts simmering so it's ready at about the same time.
5
Add lentils and simmer for another 5-10 mins.
6
Taste and season WELL with salt and pepper, serve topped with grated parmesan.
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