2 x tablespoons Napolina Olive Oil
2 x onions, chopped
2 x carrots, finely diced
2 x celery sticks, finely diced
3 x garlic cloves, finely chopped
2 x 400g cans of Lentils
2 x 400g cans of Napolina Chopped Tomatoes
4 x tablespoons Napolina Double Concentrate Tomato Purée
1 bay leaf
500g Napolina 50%/50% Spaghetti
Parmesan cheese or vegetarian hard cheese, to serve
1 Heat 2 tablespoons of oil in a large frying pan.
2 Chop the onions, garlic, carrots and celery sticks. Add to the pan.
3 Cook gently for 5 to 10 minutes until the vegetables have softened.
4 Stir in the lentils, chopped tomatoes, purée and bay leaf and bring to a simmer.
5 Simmer gently for 20 minutes stirring occasionally.
6 After 10 minutes, bring a large pan of water to the boil and season with salt. Add 500g spaghetti and boil for 10 minutes until al dente.
7 Season the Bolognese sauce with salt and pepper and remove the bay leaf.
8 Drain the pasta and add to the sauce, tossing until all of the pasta is coated.
9 Serve with the grated Parmesan cheese or vegetarian hard cheese.
10 Discover more delicious vegetarian dishes on our recipe hub.
Recipe courtesy of Napolina