Beef and lentil bolognese with wholewheat spaghetti

Ingredients

• 400 g Beef mince, 5% fat (Raw)
• 60 g Red lentils (Dry / uncooked; Rinsed)
• 800 g Tomatoes, canned, chopped, no salt added (Canned, undrained)
• 30 g Tomato paste, no salt added (Ready-to-eat as sold)
• 150 g Onion (Raw; Finely chopped)
• 150 g Carrots (Raw; Finely diced)
• 10 g Garlic (Raw; 3 cloves, crushed)
• 2 g Oregano, dried (Ready-to-eat as sold)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 200 ml Water (Ready-to-eat as sold)
• 3 g Salt (Ready-to-eat as sold)
• 1 g Black pepper, ground (Ready-to-eat as sold)
• 180 g Wholewheat spaghetti (Dry / uncooked)

Method

1. Finely chop the onion, dice the carrots and crush the garlic. Rinse the lentils.
2. Heat the oil in a large saucepan over medium heat. Cook the onion and carrots for 6 minutes. Add the beef and cook for 6–8 minutes, breaking it up, until browned. [Source step duration: 14 min; Food safety: Cook chicken or minced beef, as applicable, until the centre reaches 75°C and holds at or above 75°C for 30 seconds, checked with a food thermometer. The listed cooking time is an estimate; continue until this endpoint is met.]
3. Stir in the garlic, oregano and tomato paste for 1 minute. Add the tomatoes, lentils, water, salt and pepper. Simmer, partly covered, for 25 minutes, stirring now and then. [Source step duration: 25 min]
4. Cook the spaghetti in boiling water according to the packet, usually 10–12 minutes. Drain. [Source step duration: 12 min]
5. Divide the spaghetti between four plates and top with the sauce.
6. Allergen declaration (ingredient-based): Cereals containing gluten
7. Storage: Refrigerate the sauce for up to 2 days or freeze for up to 3 months. Cook the pasta fresh. Reheat the sauce until piping hot. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.