Beef and Lentil Bolognese

• 1/2 tbsp olive oil
• 250 g beef mince, extra lean
• 1x 400g tin brown lentils, no added salt, drained and rinsed 250 g wholemeal pasta, dry
• 250 g vegetables of choice (I used 2x zucchini and 2x carrot)
• 1x brown onion (80g), chopped
• 1-2 tsp garlic, minced
• 2x 400g tin tomato, no added salt
• 1/2 cup cooking red wine or water
• 1 tbsp fresh rosemary, chopped (1 tsp dried)
• 2 tsp dried oregano
• Parmesan cheese to serve (optional, omit for dairy-free)

1. Heat olive oil in a saucepan over medium heat. Add onion and sauté for 3-5 minutes or until translucent. Add garlic, rosemary and oregano and sauté for another 1-2 minutes.
2. Add beef and cook for 5 minutes or until browned.
3. While cooking, place vegetables of choice (e.g. carrot, zucchini) in a food processor and pulse until finely chopped. Set aside.
4. Add cooking wine or water and cook for 1 minute.
5. Stir in vegetables, lentils and tinned tomato. Bring to boil then reduce heat to low and simmer for 30 minutes. Season to taste.
6. Meanwhile cook pasta in a large saucepan of boiling water, as per packet instructions.
7. To serve, divide pasta and Bolognese mixture across 6 bowls. Top with a small sprinkle of parmesan cheese if desired. Enjoy!

Top tip: The Bolognese sauce can last for 3-5 days in the fridge and up to 3 months in the freezer.