Everyday Lean Beef Bolognese with Red Lentils
A rich, deeply flavourful bolognese made with extra lean beef mince, red lentils and loads of hidden vegetables. Higher in fibre and protein than a traditional bolognese, naturally gluten-free, and ready in 45 minutes. Perfect for weeknight dinners and freezes beautifully.
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Servings: 6
Equipment
- chopping board
- sharp knife
- grater
- Large deep frying pan or sauté pan with a tight-fitting lid
Ingredients
- 500 grams extra lean beef mince
- ⅔ cup dry red lentils rinsed well
- 1 brown onion finely diced
- 2 carrots grated
- 1 red capsicum finely diced
- 3 cloves garlic minced (or 1 tbsp minced garlic)
- 700 grams jar passata
- 400 grams tin tomatoes crushed or diced
- 2 cups beef stock or bone broth
- 2 tbsp Italian-style herbs dried
- 2 tbsp brown sugar (optional, see note)
- 2 tbsp olive oil extra virgin
Sea salt and freshly ground black pepper, to taste
To serve: spaghetti, spiral pasta, wholemeal pasta or zucchini noodles
Instructions
- Build your flavour base: Heat the olive oil in a large, deep pan over medium heat. Add the onion, capsicum and grated carrot with a small pinch of salt. Cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Brown the mince: Add the beef mince, garlic and dried herbs. Break the mince up well with a wooden spoon so there are no large clumps. Cook for 5–7 minutes, stirring occasionally, until browned and no longer pink. Season with salt and pepper. Tip: Letting the mince brown rather than constantly stirring helps develop deeper flavour.
- Add lentils and liquid: Sprinkle in the rinsed red lentils and stir through. Pour in the passata, crushed tomatoes and stock. Stir well to combine. Bring to a gentle simmer, then reduce heat to low and cover with the lid.
- Simmer: Simmer gently for 25–30 minutes, stirring occasionally. The lentils should soften completely and blend into the sauce. If the sauce thickens too quickly, add a splash of water and continue simmering with the lid on.
- Balance and finish: Taste the sauce. If the tomatoes taste sharp, stir through the brown sugar to balance the acidity. Adjust salt and pepper. Serve tossed through your favourite pasta or with zucchini noodles, finished with a drizzle of good olive oil and freshly grated parmesan if you like.
Notes
- Brown sugar: This is optional and depends on your tomatoes. Tinned tomatoes vary quite a lot in their acidity - taste the finished sauce before deciding. You may not need it at all.
- Refrigerating: Sauce keeps in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat thoroughly.
- Gluten-free: The sauce is naturally gluten-free. Check your stock and passata labels to be sure, then serve with GF pasta or zucchini noodles.
- Dairy-free: Simply omit the parmesan garnish or use a dairy-free alternative
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