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Lentil and Beef Linguine Bolognese
Lentil and Beef Linguine Bolognese

Lentil and Beef Linguine Bolognese

with Italian Style Cheese and Rocket

Recipe Development Team
Recipe Development TeamPublished on August 20, 2024
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Originating from the city of Bologna in Italy, Bolognese sauce is also known as ragù alla Bolognese - a rich, meat-based tomato sauce to dress pasta or make a lasagne. In this recipe, we've kept it lighter on the meat by bulking up with lentils for a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
Allergens:
Cereals containing gluten
•Sulphites
•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

½ carton(s)

Lentils

2 unit(s)

Garlic Clove**

180 grams

Linguine

(Contains: Cereals containing gluten)

120 grams

British Beef Mince

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat14.6 g
of which saturates6.5 g
Carbohydrate91.7 g
of which sugars15.4 g
Dietary Fibre7.8 g
Protein34.8 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Large Saucepan
•Large Frying Pan
•Colander

Cooking Instructions and Tips

Cook the Linguine
1

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

Meanwhile, drain and rinse the lentils (see ingredients for amount) in a sieve. Peel and grate the garlic (or use a garlic press). 

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Fry the Mince
2

While the pasta cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

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

Bring on the Bolognese
3

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

Mix in the passata, lentils (see ingredients for amount), Worcester sauce, red wine stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar (if you have any).

Simmer the Sauce
4

Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

Meanwhile, once the linguine is cooked, drain it in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

Time to Combine
5

Once the Bolognese is ready, mix in the hard Italian style cheese and cooked linguine, adding a splash of water to loosen if needed.

Taste and season with salt and pepper if you feel it needs it. 

Serve
6

Share the beef and lentil linguine Bolognese between your bowls. 

Top with a handful of rocket to finish.

Enjoy!

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