Mushroom Bolognese

Ingredients

• 1 carrot
• 1 onion
• 2 cloves of garlic
• 1 stick of celery
• olive oil
• 2 fresh bay leaves
• 1 tsp dry, mixed Italian herbs
• 400 g mushrooms
• 400 g tin brown lentils, undrained
• 4 tablespoons tomato paster
• 500 g jar pasta sauce
• 400 g tin of diced tomatoes
• 1 beef stock cube
• 350 g dried pappadelle
• ½ a bunch of fresh baby basil
• Parmesan cheese

Directions

1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, dry herbs and cook, stirring, for about 10 minutes or until soft.
3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils (including water), diced tomatoes, pasta sauce, tomato paste and stock cube.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes.
6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.