Beef and Lentil Spaghetti Bolognese

Name: Beef and Lentil Spaghetti Bolognese with Cheese and Rocket
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 180 Spaghetti; ½ Lentils; 120 British Beef Mince; 2 Garlic Clove**; 1 Italian Style Herbs; 1 Tomato Passata; 10 Beef Stock Paste; 15 Worcester Sauce; 20 Grated Hard Italian Style Cheese; 20 Wild Rocket; 100 Water for the Sauce

with Cheese and Rocket

Recipe Development TeamPublished on November 09, 2022

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This delicious Beef and Lentil Spaghetti Bolognese has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•High Protein

Allergens:

Gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

180

Spaghetti

(Contains: Gluten)

Lentils

120

British Beef Mince

Garlic Clove**

Italian Style Herbs

Tomato Passata

Beef Stock Paste

Worcester Sauce

(Contains: Gluten)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Wild Rocket

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)633 kcal

Energy (kJ)2650 kJ

Fat15.1 g

of which saturates6.5 g

Carbohydrate87.6 g

of which sugars12.4 g

Protein34.7 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Garlic Press

•Pan

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, drain and rinse the lentils in a sieve (see ingredients for amount).

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, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

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

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

Pour in the passata, beef stock paste, Worcester sauce and water for the sauce (see pantry for amount), 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 through the lentils.

Taste and season with salt, pepper and a pinch of sugar (if you have any). IMPORTANT: The mince is cooked when no longer pink in the middle.

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

Share the beef and lentil spaghetti Bolognese between your bowls.

Top a handful of rocket and drizzle a little olive oil over the leaves to finish.

Enjoy!

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