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| INGREDIENTS | SERVES 6 | SERVES 16 | SERVES 32 |
Lentil Bolognese sauce |
|---|---|---|---|
| Olive oil | As needed | As needed | As needed |
| Onion, diced | 1 medium | 2 medium | 4 medium |
| Garlic, finely sliced | 1 clove | 2 cloves | 4 cloves |
| Carrot, grated | 1 medium | 2 medium | 4 medium |
| Celery, sliced | 1 stalk | 2 stalks | 4 stalks |
| Zucchini, grated | 1/2 medium | 1 medium | 2 medium |
| Herbs, fresh | To taste | To taste | To taste |
| Tomato paste, salt-reduced | 1 1/2 tbsp | 3 tbsp | 6 tbsp |
| Worcestershire sauce | 2 tsp | 4 tsp | 8 tsp |
| Tomato passata | 1 cup | 2 cups | 4 cups |
| Beef stock powder | 2 tsp | 4 tsp | 8 tsp |
| Brown lentils, undrained | 2 x 400g tins | 4 x 400g tins | 8 x 400g tins |
To serve |
| Pasta (dry) | 250g | 500g | 1000g |
| Light cheddar cheese, grated | 1/2 cup | 1 cup | 2 cups |
Method
- Lightly coat the bottom of a saucepan with oil over medium heat.
- Add the onion and garlic and cook for a minute or two, until the onion starts to look transparent.
- Add the carrot, celery and zucchini. Cook for a couple of minutes, until they are soft and most of the liquid in the pan has evaporated.
- Add the herbs, tomato paste, Worcestershire sauce, passata, beef stock powder, undrained brown lentils and stir to combine.
- Bring to the boil, then reduce heat to low and simmer for an hour or until sauce has reduced, stirring regularly to stop it from sticking to the bottom of the pan.
- Meanwhile, cook the pasta as per the instructions on the packet.
- Drain pasta and add to sauce mixture, stirring to combine.
- Top each serve of pasta with cheese.
