Bolognese with Mushrooms and Lentils

• 3 tbspolive oil
• 500gbeef mince, 10% fat
• 400gchestnut mushrooms, very finely chopped
• 2onions, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 4garlic cloves, crushed
• 3 tbsptomato puree
• 200mlred wine
• 2 x 400gtins chopped tomatoes
• 150gred lentils, rinsed
• 600mlbeef stock
• 200mlwhole milk
• 2 tspdried oregano
• 2bay leaves
• fine salt
• black pepper
• 600gspaghetti
• 60gParmesan, grated
• 200gmixed salad leaves

Method

1. 1Heat 1 tablespoon of the olive oil in your largest pan over a high heat. Brown the beef for 8 minutes, breaking it up, until any liquid has cooked off and it has caught on the base. Tip out.
2. 2Add another tablespoon of oil and the mushrooms and cook for 8 minutes until their liquid has gone and they are browned. Chopped this fine they cook down to the texture of mince.
3. 3Add the last of the oil, the onions, carrots and celery with a teaspoon of salt and cook for 12 minutes until soft. Stir in the garlic and tomato puree for 2 minutes, then the wine, and bubble for 3 minutes.
4. 4Return the beef with the tomatoes, lentils, stock, milk, oregano and bay, another teaspoon of salt and plenty of pepper. Bring to a simmer, then cook on the lowest heat with the lid half on for 2 hours, stirring every 20 minutes and adding water if it catches, until thick and dark. Long, slow cooking is what makes bolognese taste of more than its ingredients.
5. 5Remove the bay leaves, taste and season. For four people tonight, cook 300g of the spaghetti in salted boiling water until just tender. Reserve a mug of pasta water, then drain and toss with half the sauce and a splash of the reserved water. Serve with 30g Parmesan and 100g leaves.
6. 6Cool the remaining sauce and freeze flat in bags for up to 3 months. For the second four-person meal, defrost and reheat the sauce on the hob until piping hot throughout, then cook the remaining 300g spaghetti fresh and serve with the remaining 30g Parmesan and 100g leaves. The listed accompaniments cover both meals; buy the second portion of leaves fresh when needed.

Per serving

kcal

688

protein

33g

fibre

8.8g

carbs

83.6g

fat

23.1g