Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins


The best thing about this spag bol is how many veg you can get in without any questions being asked! Remember to rinse the red lentils before adding them to your cooking and otherwise you can’t go wrong!
 500 g lean pork mince
 1 tbsp olive oil
 1 tsp dried basil
 1 tsp dried oregano
 1 onion, small
 3 garlic, crushed
 125 ml white or red wine
 1 tbsp tomato paste
 400 g tinned tomatoes
 2 cups vegetable stock (or water & just add some extra salt and pepper)
 1 carrot, small
 4 mushrooms
  cup red lentils, rinsed until water runs clear
 1 zucchini, small
 Wholegrain pasta

1

Heat olive oil in a saucepan and add onion, garlic and herbs and fry for a minute or two until fragrant and starting to change colour.

2

Add mince and using an egg flipper or wooden spoon break up the mice as it cooks turning the onion mixture through the meat.

While the meat is cooking cut your mushrooms into small pieces and carrot into thin discs.

3

Once meat is all the same colour, make sure your pan is hot and add the wine, it should mostly evaporate after 2-3 minutes. Keep turning the meat the whole time.

4

Add the tomato paste, tin of tomatoes and stock, make sure it’s well combined and break up the meat if you have any lumps, then add the rinsed red lentils carrot and mushrooms. Leave to simmer for about 15-20mins.

While the meat simmers grate the zucchini.

5

After 15-20 mins most of the liquid should have gone and you can add in the zucchini. Stir through for a minute or two and you’re done!

(If you have fussy kids like me, use a stick blender to blend the meat to make it all look the same.)

6

Cook pasta as per instructions on packet or bring a pot of salted water to the boil. Add pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring occasionally. Drain. Stir the pasta through the bolognaise sauce to coat well.

7

NOTE: I grate my carrot and zucchini to cater for fussy kids! If you prefer some body to your spag bol cut them into thin discs and add the carrot at the start with your onion and still add the zucchini last thing.

GF - use gluten free stock and pasta. DF and LF.




Ingredients

The best thing about this spag bol is how many veg you can get in without any questions being asked! Remember to rinse the red lentils before adding them to your cooking and otherwise you can’t go wrong!
 500 g lean pork mince
 1 tbsp olive oil
 1 tsp dried basil
 1 tsp dried oregano
 1 onion, small
 3 garlic, crushed
 125 ml white or red wine
 1 tbsp tomato paste
 400 g tinned tomatoes
 2 cups vegetable stock (or water & just add some extra salt and pepper)
 1 carrot, small
 4 mushrooms
  cup red lentils, rinsed until water runs clear
 1 zucchini, small
 Wholegrain pasta

Directions

1

Heat olive oil in a saucepan and add onion, garlic and herbs and fry for a minute or two until fragrant and starting to change colour.

2

Add mince and using an egg flipper or wooden spoon break up the mice as it cooks turning the onion mixture through the meat.

While the meat is cooking cut your mushrooms into small pieces and carrot into thin discs.

3

Once meat is all the same colour, make sure your pan is hot and add the wine, it should mostly evaporate after 2-3 minutes. Keep turning the meat the whole time.

4

Add the tomato paste, tin of tomatoes and stock, make sure it’s well combined and break up the meat if you have any lumps, then add the rinsed red lentils carrot and mushrooms. Leave to simmer for about 15-20mins.

While the meat simmers grate the zucchini.

5

After 15-20 mins most of the liquid should have gone and you can add in the zucchini. Stir through for a minute or two and you’re done!

(If you have fussy kids like me, use a stick blender to blend the meat to make it all look the same.)

6

Cook pasta as per instructions on packet or bring a pot of salted water to the boil. Add pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring occasionally. Drain. Stir the pasta through the bolognaise sauce to coat well.

7

NOTE: I grate my carrot and zucchini to cater for fussy kids! If you prefer some body to your spag bol cut them into thin discs and add the carrot at the start with your onion and still add the zucchini last thing.

GF - use gluten free stock and pasta. DF and LF.
Spaghetti Bolognaise

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