50/50 Bolognese with Lentils (Print-Friendly Version)
Hearty Bolognese combining beef, lentils, bacon, and aromatic vegetables for rich, warming flavor.
# What You’ll Need to Make This:
→ Protein & Aromatics
01 -
2 teaspoons dried rosemary or 15g fresh rosemary leaves
02 -
6 rashers smoked streaky bacon or smoked pancetta, finely sliced
03 -
3 tablespoons olive oil
04 -
750g minced beef or pork
05 -
8 garlic cloves, peeled and finely chopped
→ Vegetables
06 -
500g chopped onion, carrot, and celery mix (fresh or frozen)
→ Seasoning & Liquids
07 -
5 tablespoons balsamic vinegar
08 -
Sea salt and black pepper, to taste
→ Store Cupboard
09 -
3 x 400g tins lentils, including liquid
10 -
4 x 400g tins chopped or plum tomatoes
11 -
Water (use to rinse tomato tins, as described)
# How to Prepare:
01 -
Place a large deep casserole pan over medium-high heat. Finely chop the rosemary leaves and bacon or pancetta. Add rosemary and bacon to the pan with 3 tablespoons of olive oil. Stir regularly and cook until lightly golden.
02 -
Stir in the minced beef or pork, breaking up with a spoon. Brown for 15 minutes, stirring often. Add finely chopped garlic and the chopped mixed vegetables, season with sea salt and black pepper, and continue cooking for another 15 minutes, stirring regularly.
03 -
Stir in the balsamic vinegar and let it evaporate. Add the lentils with their liquid and the chopped or plum tomatoes. Half-fill each of the empty tomato tins with water, swirl to collect residue, and pour into the pan. Mix well.
04 -
Bring to the boil, then reduce to a simmer over medium-low heat. Cook uncovered for 2 hours or until thickened, stirring occasionally.
05 -
Taste and adjust seasoning if needed. Portion out and store leftovers in the fridge or freezer for future use.
# Extra Tips:
01 -
Woody herbs like rosemary or thyme enhance the flavour of soups, stews, and sauces. Add a sprig to gravies or tomato sauces for depth.