We don't think you'll even miss the meat in this Bolognese… Packed with veg and lentils - high in protein, iron and fibre. For those who can be a little fussy, you can blitz your vegetables and 'hide' them in the sauce and they'll be none the wiser. Healthy, mid-week meal, done right!
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedPrepare Ingredients:
Medium dice the capsicum, carrot and celery. Small dice 3⁄4 of the onion (you will have some leftover). Peel and mince the garlic. Heat a medium pot of salted water to boiling on high (for cooking the pasta in step 3). Rinse and drain lentils.
Start Bolognese:
Heat oil in a pot over medium heat. Add onion, carrot and celery and cook for 5 minutes until starting to softens, stirring frequently. Add tomato paste, capsicum and garlic, and continue to cook a further 2 minutes.
Cook Pasta:
Add the pasta to the pot of boiling water and cook 6 minutes, or until al dente. Drain well and drizzle lightly with olive oil to prevent the pasta from sticking.
Finish Sauce:
Add passata and drained lentils to the vegetables. Taste and adjust seasoning if necessary. Reduce heat and simmer for 10 minutes until soft.
You Plate It:
Divide the pasta between bowls and top with Bolognese sauce. Garnish with parmesan and enjoy!
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