Beef and red lentil ragu with wholemeal spaghetti
A rich beef ragu stretched with red lentils and grated carrot, served on nutty wholemeal spaghetti.
- Time1 hr
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Brown the mince for 6 minutes, breaking it up.
6 min - 2
Add the onion, carrot and celery and cook for 8 minutes until soft. Stir in the garlic and purée for 1 minute.
8 min - 3
Pour in the wine and let it bubble for 2 minutes. Add the lentils, tomatoes, water and oregano.
2 min - 4
Simmer, partly covered, for 30 minutes, stirring now and then, until thick and the lentils have melted into the sauce.
30 min - 5
Cook the spaghetti in boiling water for 10 minutes or as the packet says. Drain.
10 min - 6
Toss the pasta with the ragu and top with torn basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.