We love this topped with a generous sprinkle of Parmesan cheese. 

Ingredients

• 2 tsp extra virgin olive oil
• 500g lean beef mince
• 2 cloves garlic, finely chopped
• 2 tbsp mixed Italian herbs
• 1 medium onion, chopped
• 400g tinned diced tomatoes
• 420g tinned lentils, rinsed and drained
• 1 tbsp tomato paste
• 1 large carrot, grated
• 1 large zucchini, grated
• 1 red capsicum, finely chopped
• 250g sliced mushrooms
• 500g dried pasta
• Salt and pepper

Method

1. Heat 1 tsp oil in a large non-stick fry pan over medium heat. Add carrot, zucchini and capsicum and cook until almost soft. Add mushrooms and continue to cook until all vegetables are soft. Set aside.
2. Add the second tsp of oil back to the pan and cook onion until soft. Add beef mince and cook until browned. Add garlic and cook through mince until fragrant. Add tomato paste, diced tomatoes, dried herbs and lentil and mix until thoroughly combined. Add salt and pepper to taste. Simmer Bolognese sauce on low heat for 20-30 minutes. You may choose to either add the vegetable mixture to the bolognese sauce or serve them on the side when ready to plate up.
3. Cook pasta in a medium pot as per packet instructions.
4. When ready to serve, divide portions evenly.