Spaghetti Bolognese
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Heat 2 tablespoons of vegetable oil in a large frying pan, fry the red pepper & the onion for 5 minutes or until soft
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Add the chilli pepper and the garlic and continue to fry for another 3 minutes
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Add the lentils, jar of passata and Italian herbs
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Mix the stock cube in a little boiling water until dissolved and add to the frying pan
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Continue to cook on a medium heat stirring occasionally and reduce the sauce down
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Take a large pan and half fill with boiling water, add a tablespoon of oil
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When the water is boiling add the pasta and place the lid on the pan & cook for 10 to 12 minutes until tender – then drain
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The Bolognese sauce should now have reduced into a thick tomato sauce
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Serve the pasta in a bowl and add the Bolognese sauce & sprinkle with the parmesan cheese
