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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