plant-rich pasta bolognese.

This bolognese is a beautiful marriage of rich tradition and nourishing plant-based goodness. By blending beef mince with lentils and mushrooms, you get all the depth and comfort of a classic ragu while keeping it hearty yet balanced. It serves 6

Ingredients

• 1 tbsp olive oil

• 250g cooked green lentils

• 300g beef mince

• 1 white onion, roughly chopped
  

• 2 sticks celery, roughly chopped

• 2 carrots, roughly chopped

• 1 courgette, roughly chopped

• 1 aubergine, roughly chopped

• 2–3 handfuls mushrooms, roughly chopped

• Fresh oregano

• 175ml red wine

• 500g passata

• 1 tbsp tomato puree

• 1 vegetable stock cube

• 1 parmesan rind

• 150ml water (from rinsing the passata)

• A splash of milk (about 80ml)
  

• Fresh basil

• 500g tagliatelle

• Salt and black pepper

Method

• Add the onion, celery, carrots, courgette, aubergine and mushrooms to a food processor in batches. Pulse until finely chopped but not puréed.

   

• Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add all the chopped vegetables and oregano with a pinch of salt. Cook for 5 minutes, stirring occasionally, until softened and fragrant.

• Add the beef mince directly to the pan with the vegetables. Cook for 8 to 10 minutes, breaking it up with a spoon as it browns and mixes through.

• Pour in the red wine and scrape up any caramelised bits from the bottom of the pan. Let it bubble and reduce for 3 minutes.

• Stir in the lentils, passata, tomato purée, crumbled stock cube and parmesan rind. Swirl 150ml water in the empty passata bottle or tin and pour it in. Season with black pepper.

• Lower the heat and let the sauce simmer gently for 30 minutes, stirring occasionally, until thickened and rich. Add a splash of milk near the end of cooking to round out the acidity and make the sauce silky. Tear in fresh basil.

• While the sauce is simmering, cook the tagliatelle in a large pan of salted water for 2 minutes less than the packet instructions. Reserve a cup of the pasta water before draining.

• Remove the parmesan rind from the sauce. Add the cooked tagliatelle to the sauce and toss together, adding a little pasta water if needed to help it coat evenly.

• Serve with extra basil, a drizzle of olive oil and a little grated parmesan if you like.

Gut Health Benefits

The mushrooms are rich in prebiotic fibre like beta-glucans, which feed beneficial gut bacteria and support immune function. Lentils add even more prebiotic fibre and plant protein, helping to regulate digestion and nurture a diverse microbiome.