Spaghetti bolognaise

Cooking with a little less meat makes meals healthier, packed with vegetables even more delicious.

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, finely chopped
• 150g pork and veal mince
• 3 medium carrots, peeled, finely diced
• 3 celery stalks, trimmed, finely diced
• 400g can diced tomatoes
• 2 tablespoons pizza sauce with herbs
• 400g can lentils, drained, rinsed
• 375g dried spaghetti pasta
• Shaved parmesan cheese, to serve 

Method

1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add mince.
2. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add carrot, celery, tomato, sauce and 1 2/3 cups cold water. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until sauce thickens. Season with salt and pepper. Stir in lentils.
4. Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
5. Divide pasta between bowls. Top with bolognaise and parmesan. Serve.

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