For a delicious vegetarian meal, try this hearty lentil bolognese.
- Process onion, carrot, celery and garlic in a food processor until finely chopped (but not a paste). Heat 1 1⁄2 tbs of the oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
- Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.
- Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.
- While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Top spaghetti with bolognaise and sprinkle with pecorino and parsley.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set