Hearty Beef & Lentil Bolognese by Tyler Butt Nutrition Home Cooking

Ingredients

• 500g Good quality beef mince
• 1 tbsp Olive oil
• 1 large Onion, finely chopped
• 2 stalks Celery, finely diced
• 2 medium Carrots, finely diced
• 4-6 cloves Garlic, minced
• 2 tbsp Tomato paste (puree)
• 3-4 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• 2 x 400g cans Good quality chopped tomatoes
• 1 cup Water
• 1 Beef stock cube (or 1 cup beef broth)
• 1/2 cup Dried red or green lentils, rinsed
• 1 tsp Salt, plus more to taste
• 1/2 tsp Black pepper, plus more to taste
• 400g Spaghetti or preferred pasta
• 1/2 cup Parmesan cheese, freshly grated (for serving)
• 1/4 cup Cheddar cheese, grated (for serving, optional)

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chopped onions, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
2. Add the minced garlic, dried thyme, and dried oregano to the pot. Cook for 1 minute more until fragrant, stirring constantly to prevent the garlic from burning.
3. Add the beef mince to the pot and break it up with a spoon. Cook for 7-10 minutes, stirring frequently, until browned all over. Drain any excess fat if desired.
4. Stir in the tomato paste and cook for 2 minutes, stirring constantly, allowing it to deepen in color and develop flavor. Pour in the Worcestershire sauce and stir well to combine.
5. Add the two cans of chopped tomatoes, water, and crumble in the beef stock cube (or pour in beef broth). Stir in the rinsed lentils, salt, and black pepper. Bring the mixture to a simmer.
6. Once simmering, reduce the heat to low, cover the pot, and let the bolognese gently simmer for at least 2 hours, stirring every 30 minutes to prevent sticking. This long, slow cook develops deep flavors.
7. After simmering, check the consistency of the bolognese. If it's too thick, add a little more water or broth. Taste and adjust seasonings as needed, adding more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
8. About 15-20 minutes before serving, bring a large pot of salted water to a rolling boil. Add in the spaghetti and cook according to package directions until al dente.
9. Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the cooked spaghetti.
10. Add a few tablespoons of the reserved pasta water to the bolognese and stir to achieve a silky consistency. Toss the cooked spaghetti directly with the bolognese, or serve the bolognese over the spaghetti.
11. Serve immediately, garnished generously with freshly grated Parmesan cheese and a sprinkle of cheddar cheese if desired. Enjoy with additional black pepper.