Ingredients:
Onion - 1
Garlic - 1 clove
Carrot - 1
Celery stick - 1
Oil - 1 x 15 ml spoon
Minced beef - 150 g
Lentils - 150g
Chopped tomatoes - 1 x 400g tin
Tomato purée - 1 x 15 ml spoon
Water - 100 ml
Mixed herbs - 1 x 5 ml spoon
Black pepper - 1 tsp (to taste)
Spaghetti - 150 g

Method

1. Prepare the vegetables:-

• Peel and chop the onion;
• Peel and crush the garlic;
• Peel and slice the carrot;
• Finely slice the celery.

1. Fry the onion, garlic, carrot and celery in the oil.
2. Add the meat and lentils, cook until the mince is lightly browned.
3. Add the tomatoes, tomato purée, mixed herbs and water and mix all the ingredients together. Then add a few twists of black pepper.
4. Bring to the boil, then simmer for 20 minutes.
5. Meanwhile, place the spaghetti in a separate saucepan of boiling water. Cook for 10-12 minutes or until the spaghetti is al denté (tender).
6. Drain the boiling water away from the spaghetti into a colander in the sink.
7. To serve, pour some of the Bolognese sauce over the spaghetti.

Tips

• Try serving your spaghetti Bolognese with parmesan cheese and fresh basil.
• For a vegetarian option swap the minced beef for veggie mince or full lentils.