Healthy Beef and Lentil Bolognese
★★★★★ 4.3 (39)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Trim lamb of excess fat and cut into 5cm pieces
- Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook lamb, for 1-2 minutes each side, or until browned. Transfer to a slow cooker
- Heat remaining oil in same pan over medium heat. Add onion, carrot and celery, and cook stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant
- Stir in Celebrate Health Tomato & Basil Pasta Sauce, canned tomatoes, 125ml (1/2 cup) water and vinegar and bring to the boil. Transfer mixture to slow cooker, ensuring sauce evenly covers the lamb
- Cook, covered on high for 4 hours (or on slow for 8 hours) or until lamb is very tender. Using 2 forks coarsely shred lamb
- Meanwhile, cook pasta in a large saucepan of lightly salted boiling water following packet instructions. Drain
- Serve hot pasta topped with the lamb ragu. Serve sprinkled with parmesan and basil
Tips & Hints:
- Each serve of ragu contains over half of your daily protein needs.
- This lamb ragu is suitable to freeze (without the pasta). Place ragu in airtight containers, cover and freeze for up to 1 month. Defrost portions overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop.
- Trim lamb of excess fat and cut into 5cm pieces
- Heat 1 teaspoon oil in a large non-stick frying pan over high heat. Cook lamb, for 1-2 minutes each side, or until browned. Transfer to a slow cooker
- Heat remaining oil in same pan over medium heat. Add onion, carrot and celery, and cook stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant
- Stir in Celebrate Health Tomato & Basil Pasta Sauce, canned tomatoes, 125ml (1/2 cup) water and vinegar and bring to the boil. Transfer mixture to slow cooker, ensuring sauce evenly covers the lamb
- Cook, covered on high for 4 hours (or on slow for 8 hours) or until lamb is very tender. Using 2 forks coarsely shred lamb
- Meanwhile, cook pasta in a large saucepan of lightly salted boiling water following packet instructions. Drain
- Serve hot pasta topped with the lamb ragu. Serve sprinkled with parmesan and basil
Tips & Hints:
- Each serve of ragu contains over half of your daily protein needs.
- This lamb ragu is suitable to freeze (without the pasta). Place ragu in airtight containers, cover and freeze for up to 1 month. Defrost portions overnight in the fridge. Reheat in the microwave or in a saucepan on the stovetop.
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Nadia Murphy
We love this! Delicious - One of my top 5 recipes of all time now. Everyone I make it for, loves it. Second and third helpings are common! I tweak it slightly to suit ingredients I have and of course add salt. But whole heartedly love it!! Yum yum yum!
Nadia Murphy
Yum - We love this recipe! It’s so tasty and juicy. I do add salt and pepper though. But the whole family love it.
Shane
Make again and again - This has been a great winter recipe. Love this sauce. Thanks
Tom
Perfect - Tired this recipe because I want to cook with less sugar. Turns out great.
+ 10 star only ratings in addition to the reviews above
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