Beef & Lentil Bolognese with Fettuccine

Daniela 150 g cooked pasta 280 g sauce Optional 5 g parmesan ≈ 550 kcal | 38–40 g protein Lorenzo 190 g cooked pasta 340 g sauce ≈ 700 kcal ----- Emily (toddler): Cooked pasta 30–40 g Sauce 60–80 g Remove portion before seasoning

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large pot. Sauté onion, carrot, celery, mushrooms, and garlic until soft.

Step 2

Add minced beef and cook until browned.

Step 3

Stir in red lentils, passata, tomato paste, herbs, and bay leaf.

Step 4

Add water as needed to keep sauce loose. Simmer 45–60 minutes.

Step 5

Cook fettuccine separately until al dente.

Step 6

Combine pasta and sauce only when plating.

Step 7

Add parmesan to adult portions only.