vegetarian bolognese

serves 4-6
Ingredients 
400g spaghetti

2 tbs olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

2 carrots, grated

250g mushrooms finely chopped

3 garlic cloves, finely chopped

420g jar tomato pasta

420g chopped tomatoes

400g can lentils, rinsed, drained

1/2 cup (40g) grated parmesan

Basil leaves, to serve

Note

This recipe may be made non-vegetarian by separately cooking, 500g mince meat (lamb, beef or chicken).  Drain and add to vegetable mixture at the time the tomatoes are added

Method

1. Cook the pasta in a large saucepan of boiling salted water according to packet instructions.
2. Meanwhile, heat oil in a frypan over medium heat and cook onion, celery, mushrooms and garlic for 2 minutes or until softened. Add pasta sauce and 1/2 cup (125ml) water, then bring to a simmer. Add tomatoes and carrot, and cook for 5 minutes or until softened. Add lentils, season and cook for a further 1 minute.
3. Drain pasta and toss with the sauce. Divide among bowls and serve with vegetarian hard cheese or parmesan and basil leaves.