Spaghetti Bolognese

Ingredients
Bolognese Sauce

2 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
1 tbsp fresh oregano leaves, finely chopped
500g lean beef mince
140g tub tomato paste
500ml beef bone broth
700g bottle tomato passata
400g can brown lentils, rinsed and drained
150g, or 1 cup, frozen peas

Pasta

400g spaghetti

To Serve

Grated parmesan
Extra small oregano leaves

Method

1. Bolognese Sauce: Heat the olive oil in a large, deep frying pan over medium-high heat.
2. Add the onion and cook, stirring, for 2 minutes or until softened.
3. Add the garlic and oregano. Cook, stirring, for 30 seconds or until fragrant.
4. Add the beef mince and cook for 5 minutes, breaking it up with a wooden spoon, until browned.
5. Add the tomato paste and stir to combine.
6. Stir in the beef bone broth, tomato passata and brown lentils. Bring to a simmer.
7. Simmer rapidly for 12–14 minutes, stirring occasionally, or until the sauce thickens. Season to taste.
8. Stir in the frozen peas and cook for 2–3 minutes, or until the peas are tender.
9. Pasta: Meanwhile, cook the high-protein spaghetti in a large saucepan of boiling salted water, following packet directions, or until al dente. Drain.
10. To Serve: Divide the spaghetti between bowls and top with the bolognese sauce. Sprinkle with grated parmesan and extra oregano leaves. Serve.