Hidden-Veg Beef & Lentil Bolognese

Ingredients: The ingredient amounts are for four servings.

• Beef Mince 500g or 1.1lb
• Onion 1, medium
• Leek 1
• Celery Sticks 2
• Carrots 2
• Courgette 1
• Chestnut Mushrooms 250g or 8.8oz
• Fresh Thyme 1 tbsp
• Oregano 1 tsp
• Tomato Puree 2 tbsp
• Red Lentils 100g or 3.5oz
• Passata 400g or 14oz
• Chopped Tomatoes 1 tin
• Beef Stock 1 cube
• Balsamic Vinegar 2 tbsp
• Olive Oil 1 tsp
• Pasta 70g or 2.5oz per portion

Instructions:

Finely dice the onion, leek, celery, and mushrooms. Finely grate the carrots and
courgette. Heat a drizzle of olive oil in a large, heavy-based pan or Dutch oven
over medium heat. Add all the prepared vegetables with a generous pinch of salt.
Cook for 10 to 15 minutes, stirring occasionally, until softened, lightly golden, and
any released liquid has evaporated.

Add the beef mince, thyme, rosemary, oregano, and tomato purée to the pan.
Cook for 5 to 7 minutes, breaking up the mince with a wooden spoon, until well
browned. Season with black pepper.

Pour in the passata and the tin of chopped tomatoes. Fill the empty tomato tin
with water and add to the pan. Swirl a little water in the passata bottle or carton to
rinse it out and add that too.

Crumble in the beef stock cube, then stir through the dry red lentils and balsamic
vinegar. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook
uncovered for 45 to 60 minutes, stirring occasionally, until the lentils are tender
and the sauce is rich, thick, and deeply flavourful. Add a splash of water if it
thickens too much during cooking. Taste and season with salt and black pepper
as needed.

Cook the pasta according to the packet instructions until al dente. Drain, reserving
a splash of pasta water to loosen the sauce if desired. Spoon the Bolognese
generously over the pasta and serve immediately. Freeze any remaining portions
for easy future meals.