Cooking Instructions
1.
Briefly blitz the
onion (1)
,
celery (2 sticks)
,
pepper (1)
and
carrots (2)
in a food processor to finely chop (or finely chop by hand).
2.
Heat a splash of olive oil in a large saucepan or casserole over a medium heat. Add the veg with a pinch of salt and sweat for 10-15 minutes, until soft. Add the
garlic (4 cloves)
and
chilli flakes (2 g)
, if using, and cook for a further 3-4 minutes until everything is soft and fragrant.
3.
Add the
veggie mince (1 pack)
and
smoked tomato paste (5 g)
and cook for a few minutes, breaking the mince up with a fork. Add the
chopped tomatoes (1 tin)
and the
lentils (1 tin)
, along with their liquid.
4.
Fill the empty tomato tin with water and add that to the pan. Season with salt and pepper, turn the heat down to a simmer, cover and cook for 20-25 minutes, until reduced (add more liquid if it looks too dry) Add the
Marmite® (8 g)
and simmer for a further 5 minutes before tasting to check the seasoning.
5.
Meanwhile, cook the
spaghetti (400 g)
according to the pack instructions.
6.
Stir the fresh
basil (1 handful)
through the sauce, then use tongs to toss the cooked spaghetti into the bolognese, adding a bit of pasta cooking water if it seems too dry. Serve with extra fresh basil on top.