fbpx

serves

4 portions  make double and freeze!

 

 

ingredients

for the sauce

1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tsp tomato puree
75ml dry white wine (optional)
1 x 400g can chopped tomatoes

for the bolognese

10g dried mushrooms
250g packet puy lentils
400g wholemeal pasta
handful of parmesan or vegetarian hard cheese, finely grated

 

method

  1. First, make the sauce.
  2. Heat the olive oil in a large saucepan set over medium heat.
  3. Add the onion, carrot and celery, season and stir around the pan.
  4. Reduce the heat to low, cover and leave for 10 mins, stirring occasionally to stop it from catching.
  5. Turn the heat back to medium, add the tomato puree and stir around the pan for a minute or two.
  6. Pour over the wine if using and let bubble away.
  7. Add the tomatoes and 200ml (about half a can) of water and bring up to the boil.
  8. Leave to simmer for 20 minutes
  9. Use a stick blender to whiz until smooth and season to taste.
  10. Meanwhile, cover the mushrooms with boiling water and leave for 5 minutes until softened.
  11. Drain, reserving the water and finely chop.
  12. Add to the pan along with the soaking water and lentils and simmer for 10-15 minutes.
  13. Cook the pasta according to packet instructions.
  14. Drain, reserving a little of the cooking water and toss through the sauce.
  15. Loosen with a little cooking water if needed.
  16. Serve in bowls with some cheese scattered over if you like. ⠀⠀⠀⠀

Tip: No need to peel the carrot – vegetable skins are a great source of fibre!