BEEF & LENTIL BOLOGNESE
BEEF & LENTIL BOLOGNESE
Serves: 6
Prep: 10 mins
Cook: 40 mins
Nutrition per serving:
302 kcal
9g Fats
22g Carbs
32g Protein
What you need
- 1 tbsp. coconut oil
- 4 springs rosemary, picked, chopped
- 3 cloves garlic, chopped
- 1 large onion, chopped
- 2 carrots, peeled, chopped
- 2 ½ cups (250g) chestnut mushrooms, finely sliced
- 1 lb. (450g) lean minced beef, 5% fat
- ½ cup (100g) dried brown lentils
- 2 tins (1.7lb/800g) chopped tomatoes
What you need to do
Heat the oil in a large pan over medium heat and add the chopped rosemary.
Next add in the garlic, onion, carrots, and mushrooms and for about 10 mins, or until softened, stirring regularly.
Add the beef and lentils. Season with salt and pepper and cook for a further 5 mins, breaking up the meat with a spoon.
Add-in in the chopped tomatoes, along with 1 tin worth of water. Bring to the boil, lower the heat, and simmer for 30 mins, or until the sauce is thickened and reduced.
Season with salt and pepper, to taste, and serve straight away with spaghetti, other pasta, or zoodles.
You can also freeze the Bolognese for up to 3 months.
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