Beef & Lentil Bolognese

Dinner

Serves: 4

Ingredients:

• 1 tbsp. coconut oil

• 4 sprigs 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

Instructions:

1. Heat the oil in a large pan over medium heat and add the chopped rosemary.

2. Next add in the garlic, onion, carrots and mushrooms, frying for about 10 mins, or until softened, stirring regularly.

3. Add the beef and lentils. Season with salt and pepper and cook for a further 5 mins, breaking up the meat with a spoon.

4. Add in the chopped tomatoes, along with 1 tins worth of water. Bring to the boil, lower the heat, and simmer for 30 mins, or until the sauce is thickened and reduced.

5. Season with salt and pepper to taste, and serve straight away with spaghetti, other pasta or zoodles.

6. You can also freeze the Bolognese for up to 3 months.