Healthy Beef and Lentil Bolognese with Pappardelle and Creamy Ricotta

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!

Peel and dice garlic and onion. Dice celery. Dice carrot (peeling is optional). Pick parsley leaves, discarding stems. Rinse and drain lentils.

Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Save a ¹⁄₄ cup of pasta water for step 5. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

To a deep sided pan add a drizzle of olive oil. When the oil is hot add onion and garlic, cook for 2-3 minutes. Add celery and carrot, cook for 2 minutes. Add in mince, breaking the mince up with a wooden spoon, and cook for a further 5 minutes until the mince begins to brown.

Add passata, stock, sundried tomato pesto, thyme and oregano and ¹⁄₄ cup of pasta water. Season with salt and pepper and cook for 3-4 minutes. Add lentils, cook for 2 minutes. Stir through spinach and pasta, making sure pasta is coated in sauce. Cook until spinach is wilted and pasta is warmed through, about 1-2 minutes.

Divide pasta and sauce between the bowls. Top with dollops of ricotta (or mix ricotta through the bolognese if you prefer) and parsley. Enjoy!