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Spaghetti bolognaise
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Prep Time:
15 minutes
15 minutes
Cook Time:
28 minutes
28 minutes
Total Time:
43 minutes
43 minutes
Healthier meals with more vegetables and delicious flavor by reducing meat.
Ingredients:
- 36.40 gm olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, finely chopped
- 150g pork and veal mince
- 3 medium carrots, peeled, finely diced
- 3 celery stalks, trimmed, finely diced
- 400g can diced tomatoes
- 40.00 ml pizza sauce with herbs
- 400g can lentils, drained, rinsed
- 375g spaghetti
- Shaved parmesan cheese, to serve
Instructions:
- In a large, heavy-based saucepan over medium-high heat, heat oil. Add onion and garlic, cook and stir for 3 minutes until softened. Add mince and continue to cook for 5 minutes, breaking it up with a wooden spoon until browned.
- Combine carrot, celery, tomato, sauce, and 1 2/3 cups cold water in a pot and bring to a boil. Simmer on low for 20 minutes until the sauce thickens. Season with salt and pepper, then stir in the lentils.
- Cook the pasta in a saucepan of boiling, salted water according to the packet instructions until tender, then drain.
- Portion the pasta into individual bowls and generously ladle over the rich bolognaise sauce. Sprinkle each bowl with a generous amount of savory Parmesan cheese before serving.