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50/50 Bolognese
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Total Time:
2 hours 40 minutes
Stretch your meat by mixing lentils and ground beef or pork for a versatile batch-cooked dish. Enjoy it in various ways like quick spaghetti Bolognese or cheat's cottage pie.
Ingredients:
  • 2 teaspoons dried rosemary or ½ a bunch of rosemary (15g)
  • 6 rashers of smoked streaky bacon or smoked pancetta
  • olive oil
  • 750 g minced beef or pork
  • 8 cloves of garlic
  • 500 g fresh or frozen chopped mixed onion, carrot & celery
  • 5 tablespoons balsamic vinegar
  • 3 x 400g tins of lentils
  • 4 x 400g tins of chopped or plum tomatoes
Instructions:
  • Place a large deep casserole pan over medium-high heat. Finely chop the rosemary leaves and slice the bacon or pancetta. Add them to the pan with 3 tablespoons of olive oil, stirring occasionally until they turn lightly golden. Add the mince, breaking it up with a spoon, and cook until browned for 15 minutes, stirring regularly. Add the finely chopped garlic and mixed vegetables, season with sea salt and black pepper, and cook for another 15 minutes, stirring regularly. Pour in the balsamic vinegar, and then add the lentils with their juice. Add the tomatoes, then pour water from four tins, swirling it around before adding it to the pan. Bring to a boil, then simmer on medium-low heat for 2 hours until it thickens, stirring occasionally. Adjust seasonings to your taste. Enjoy as is or store extra portions in the fridge or freezer for later.

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