Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and finely chop the onion and garlic. Peel and grate the carrot. Finely chop the celery and sun dried tomatoes. Drain and rinse the lentils.
2 Fry vegetables
Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic, carrot, celery, sun dried tomatoes, drained lentils and tomato paste. Stir for 2 min further.
Add the balsamic vinegar, brownsugar, chopped tomatoes, measuredwater, stockcube, driedoregano and black pepper. Once boiling, reduce the heat to low and simmer, covered, for 15 min. Add a splash of water, if the sauce looks too thick. Finally season with salt and pepper to taste.
Tip!Time permitting, stew the bolognese sauce for longer, even up to 1 hour. Stir occasionally, and add a splash of water, if needed.
4 Boil pasta
Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook for 8-10 min to "al dente" or until cooked to your liking. Drain.
5 Toast pine nuts
Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Remove from the pan and set aside.
Mix the spaghetti with the Bolognese. Divide among plates, and garnish with the toasted pinenuts and freshbasil leaves.