Beef and Lentil Linguine Bolognese

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Stir the garlic and Italian style herbs into the beef. Cook for 1 min.

Pour in the passata, red wine stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar (if you have any), mix together then bring to the boil. 

Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

When the Bolognese sauce has 2 mins left, stir in the lentils (see ingredients for amount) and half the chilli flakes (add less if you prefer things milder). Cook for the remaining time. IMPORTANT: The mince is cooked when no longer pink in the middle.

Season with salt and pepper then remove from the heat. 

Toss the cheese and cooked linguine into your Bolognese, adding a splash of water to loosen if needed.