Lentil Beef Bolognese (Print)
A rich, warming mix of lentils, ground meat, bacon, and tasty veggies for deep, stick-to-your-ribs comfort.
# Ingredients:
→ Protein & Aromatics
01 -
8 cloves garlic, peeled and chopped up
02 -
750g ground pork or beef
03 -
3 tablespoons olive oil
04 -
6 strips smoked bacon or pancetta, sliced thin
05 -
2 teaspoons dried rosemary or about 15g fresh leaves
→ Vegetables
06 -
500g mix of chopped carrots, onions, and celery (fresh or frozen)
→ Seasoning & Liquids
07 -
Sea salt and pepper, use as much as you like
08 -
5 tablespoons balsamic vinegar
→ Store Cupboard
09 -
4 x 400g cans plum or chopped tomatoes
10 -
3 x 400g cans lentils (use with liquid inside)
11 -
Water—rinse out tomato cans and add
# Steps:
01 -
Try the sauce and see if it needs any more seasoning. Put into containers for leftovers, pop them in the fridge or freezer for another meal.
02 -
Turn the heat down and let it gently bubble with no lid for about 2 hours. Stir from time to time until it thickens up.
03 -
Tip in balsamic vinegar and give it a second to sizzle off. Dump lentils with all their liquid and the tomatoes into the pot. Fill empty tomato cans halfway with water, swish it around to get every bit, and pour that in too. Stir everything together.
04 -
Throw in ground meat, smashing it up as it cooks. Let it brown, stirring off and on for 15 minutes. Add in garlic and your chopped veggies. Sprinkle salt and pepper, and cook another 15 minutes, stirring here and there.
05 -
Heat up a big, deep pan on medium-high. Slice up rosemary leaves and bacon (or pancetta) pretty small. Toss both into the pan with olive oil. Stir every so often and cook till they look a bit golden.
# Notes:
01 -
Rosemary or thyme work wonders for soups, sauces, and stews. Toss in a sprig while cooking to bring out deep flavors.