This rich, warm beautiful bolognese is a delicious pasta dish for a chilly night.
Is there anything better than a nice warm bowl of spaghetti?
This sauce uses lentils to make it hearty and they are so amazingly healthy for you - full of iron, clean protein and fibre. The onions, carrots and celery add vitamins and antioxidants and you don't even notice they are there!
This recipe is quick and easy to make - perfect for family pasta night.
The lentils in this bolognese sauce are full of heart healthy fibre and energizing iron. You won't even notice the extra veg with the shredded carrots providing some amazing antioxidants.
You can double the sauce batch and freeze it for a day when you don't have time to cook. Move it from the freezer to the fridge in the morning and all you have to do later is boil some pasta. Easy!
You can sub zucchini noodles for the pasta. My rule of thumb is one regular size zucchini per person. Spirilize and sautee it in a pan with a dash of olive oil before adding the sauce to warm it up.
In a large saucepan cook the onion and garlic in olive oil on medium-low heat until fragrant and translucent. Add the celery, grated carrots, oregano and crushed red pepper flakes (optional). Stir and continue to cook for 5 minutes.
Add the crushed tomatoes, a good amount of sea salt and pepper, lentils and 3/4 cup of water. Stir everything together and allow it to simmer for 40 minutes - stirring occationally to make sure the lentils don't stick.
When the sauce is 20 minutes out from being finished, cook the spaghetti according to the package directions to your desired tenderness. Drain and mix with the bolognese sauce.