Speedy meatloaf & lentil bolognaise

This tasty pasta dish is made super smart and speedy when you use up leftover meatloaf.

Recipe «Speedy meatloaf & lentil bolognaise» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 375g dried spaghetti pasta, 1 tbsp extra virgin olive oil, 3/4 cup fresh basil leaves, 410g can Ardmona Rich & Thick 
Basil & Garlic Tomatoes, 400g can Italian cherry tomatoes , 1 1/2 tsp balsamic vinegar, 1/2 tsp caster sugar, 400g can brown lentils, rinsed, drained , 500g leftover meatloaf, crumbled 
, Finely grated parmesan, to serve, Small basil leaves, extra, to serve.

Ingredients:

• 375g dried spaghetti pasta 
• 1 tbsp extra virgin olive oil 
• 3/4 cup fresh basil leaves 
• 410g can Ardmona Rich & Thick 
Basil & Garlic Tomatoes 
• 400g can Italian cherry tomatoes 
• 1 1/2 tsp balsamic vinegar 
• 1/2 tsp caster sugar 
• 400g can brown lentils, rinsed, drained 
• 500g leftover meatloaf, crumbled 
 
• Finely grated parmesan, to serve 
• Small basil leaves, extra, to serve 

Instructions

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the basil leaves and cook for 30 seconds or until aromatic. Stir in the tomatoes, vinegar and sugar and simmer for 4 minutes or until thickened slightly. Season. Stir in the lentils and meatloaf and simmer for a further 
4 minutes or until warmed through.
3. Top the spaghetti with the bolognaise sauce. Sprinkle with the parmesan and 
top with the extra basil leaves.