Half and Half Spaghetti
Heat a saucepan and then add a couple sprays of the oil and add the onions and garlic, cook gently until softened.
Turn up the heat slightly and add the beef and lentils a bit at a time (this will help to stop the temperature of the pan cooling and stop the mince from boiling rather than frying) and cook until the meat has browned.
Add the tomatoes, tomato puree, water, herbs and stock cube to the mince and lentil mix and stir until all the ingredients have combined.
Reduce the heat and allow to simmer until the tomatoes and lentils have softened and the sauce has reduced – this will take about 25 minutes.
15 minutes before the Bolognese has finished cooking, heat up some water in a separate pan and cook the spaghetti.
Season the Bolognese sauce with a little black pepper if required.
Drain the pasta and serve on warmed plates or pasta bowls, top with the Bolognese sauce.
Prep time: 5 minutes
Cooking time: 35 minutes
of which sugars: 12.7g
100g fresh beef mince
50g dried red split lentils
100g dried spaghetti
1 x 400g can chopped tomatoes
1 small onion finely diced
1 clove of garlic, peeled and finely chopped
3 tsp tomato puree
1 beef stock cube
1 ½ tsp dried Italian mixed herbs
black pepper to taste
Fresh basil leaves to serve (optional)
Rapeseed oil spray
By swapping half of the beef mince for red lentils, not only does it reduce the fat and calories it's also cheaper without compromising on flavour!