Red Wine Lentil Spaghetti Bolognese
This has long been a family favourite and it is a reliable dinner party staple. As usual, we have used Quorn, but this can be made with meat just as easily. This is a delicious, simple pasta dish, which you can personalise to your family’s tastes.
Ingredients
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500g of spaghetti
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2 large cloves of garlic, crushed
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1 large onion, sliced
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1 can of chopped tomatoes
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660g jar of tomato and basil sauce
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350g Quorn mince
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1 cans of green lentils
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300g mushrooms, sliced
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500ml red wine
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4 bay leaves
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Fresh basil leaves
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50g parmesan

Directions
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Gently fry the onions and garlic until translucent.
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Add the mushrooms and minced Quorn and cook for 5 minutes.
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Put on the water to boil for the spaghetti - add a drop of oil to keep the spaghetti from sticking to itself. Stir occasionally.
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Add the lentils, tomatoes, sauce, bay leaves and wine.
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Simmer for 25 minutes, stirring occasionally, while the water comes to the boil and the pasta is cooked (follow timings on the packet).
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Ensure that you remove the 4 bay leaves.
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Either arrange in one large serving dish (see photo) or on individual plates.
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Arrange the spaghetti and then place the sauce on top.
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Serve with grated parmesan and sprig of basil.
Serves 6
Preparation Time: 10 minutes
Cooking Time: 25 minutes