Ingredients
1 brown onion, diced
1 carrot, diced
1 stick of celery, diced
2 cloves of garlic, minced
3 tablespoons dried herbs
100g minced beef
1 tin of tomatoes
1 stock cube
50g dried red lentils
200ml hot water
500g dry pasta
Level:
Easy
Serves:
6 servings
Prep Time:
Cook Time:
5 minutes
40 minutes
Recipe video tutorial
Preparation
Prepare the onion, carrot, celery and garlic to the stage described in the ingredients list.
Heat a saucepan on medium heat, add a splash of oil and gently fry the onion, carrot and celery for 10 minutes, until soft and smelling delicious.
Add the garlic, herbs and mince and stir for 2 minutes to give the mince a little bit of colour.
Add the tinned tomatoes, stock cube, lentils and 200ml hot water.
Cover and simmer for 15 minutes.
Meanwhile, cook your pasta in a large pan of boiling salted water for 10-12 minutes.
Remove the lid from the sauce for the final 5 minutes so the sauce thickens a little, taste and season with salt and black pepper.
Add the pasta to the sauce and stir everything together.
Serve with a sprinkle of parmesan cheese (optional).
Hints and Tips
Try these veg swaps:
Grated celeriac instead of celery
Finely diced fennel bulb instead of onion
To bring out the sweet flavours of the vegetables, chop them into smaller pieces and cook them on a low heat.
Cook in a slow cooker for a richer sauce and meat that almost melts.
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