Spaghetti Bolognese

This spaghetti bolognese is rich, tomatoey, and is great for some sneaky veg & lentils for a fibre boost.

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Step 1

Heat the olive oil over medium-high heat. Add the onions, zucchini, and carrot to the pan and sauté, stirring, until the veg begins to soften.

Step 2

Add the mushrooms and garlic, and sauté until fragrant (2-3 mins). Add the mince and lentils to the pan, and cook until the mince is browned through.

Step 3

Stir the tomato puree through the mince and veg, then add the passata, beef stock and oregano. Gently stir to combine.

Step 4

Bring the bolognese sauce to just bubbling, then turn down the heat to low. Leave the bolognese sauce to simmer until it has thickened up (about 30 minutes).

Step 5

While the bolognese is cooking, bring a pan of water to a rolling boil, and add the pasta to the pan. Cook until the pasta is al dente (usually 8-10 mins, but check the packet to make sure).

Step 6

Serve the bolognese sauce over pasta, sprinkled with grated parmesan and olives.