VEGETARIAN BOLOGNESE

This store cupboard supper can be out of the pantry and onto plates in less than 45 minutes, which makes it’s the perfect remedy for those nights where you’re convinced you don’t have the makings of a proper meal! By cooking the sauce in bulk, you’re able to feed the family, and have portions ready to go in the freezer.

SERVES 4, with 4 additional portions for freezing

1 ½ cups dried red lentils

2 cups of chopped tomatoes

1 stick of celery

1 carrot

1 tbsp tomato paste

½ white onion

2 garlic cloves

1 tbsp oil

1 cup vegetable stock

Salt and Pepper to taste

½ cup chopped fresh basil

½ cup fresh parmesan

1 9oz packet of RP’s Pasta – Egg Fettucine

METHOD – prep time: 5 minutes, cooking time: 40 minutes

On a medium heat, warm the oil and fry the onion and garlic until soft. Add the chopped celery and carrot and stirring occasionally for 5 minutes. Add the lentils, tomatoes, tomato paste and vegetable stock, stir and reduce to a simmer for 30 minutes. Salt and pepper to taste.

Bring a pot of salted water to boil and add the fresh pasta and cook as per the packet instructions. Drain, and serve with a generous spoonful of the Bolognese and a handful of grated parmesan. This sauce freezes really well! Spoon portions into zip lock bags and freeze flat on a baking tray for 2-3 hours before storing upright. Defrost in warm water before reheating thoroughly on the stove.

 

 

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