Give the traditional bolognese a twist by adding nutritious legumes.


  • 1 tablespoon olive oil

  • 300g lean beef mince

  • 1 onion, chopped

  • 1 carrot, chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, finely chopped

  • 1 cup dried red lentils, washed and drained

  • 700ml tomato passata (tomato purée)

  • 1 teaspoon dried oregano

  • 500ml salt-reduced chicken or beef stock

  • 2 cups shredded spinach or silverbeet

  • 1 tablespoon lemon juice

  • 200g spaghetti

  • Finely grated parmesan cheese and green salad, to serve


  • 1.

    Heat oil in a large heavy based saucepan over medium-high heat and brown mince. Add onion, carrot, and celery and cook for 5 minutes or until starting to soften.

  • 2.

    Add garlic, lentils, passata, oregano and stock. Cover and simmer for 20 minutes or until flavour has developed and sauce has thickened. Add spinach, lemon juice and freshly cracked pepper.

  • 3.

    Bring a large covered saucepan of water to the boil, add spaghetti, stir once and cook uncovered for the amount of time specified on the pack. Drain pasta.

  • 4.

    To serve, divide spaghetti between serving bowls, ladle sauce onto spaghetti, top with grated parmesan and serve a green salad on the side.

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