If you like lentils then this perfect for you or if you fancy a bolognaise with a difference give it a try.
Serves 2 (there is some left over for another meal)
1 tbsp rapeseed oil
1 large red onion cut into small pieces
2 carrots peeled and chopped into small pieces
1 tsp dried thyme
2 garlic cloves peeled and crushed
1 tbsp tomato puree
1 tin of lentils drained and rinsed
Small glass of red wine (optional)
1 litre of beef stock or stock of your choice
1 tbsp balsamic vinegar
200g whole wheat spaghetti
salt and pepper
Heat the oil in a large frying pan.
Add the onions and carrots and cook for 5 minutes.
Add the thyme and garlic and cook for 1 minute.
Stir in the tomato puree and mix through the vegetables.
Add the lentils and mix.
Tip in the passata and stock and mix well.
bring to boil and then turn down to simmer for 25 minutes or until the sauce has reduced.
About 15 minutes into the cooking cook your pasta according to the instructions on the packet.
Add the balsamic vinegar and season with salt and pepper.
Once the pasta and Bolognese have cooked serve immediately.
Hope you enjoy it.