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1 spray olive oil

1 onion, diced

3 garlic cloves, minced

1 large carrot, finely diced

1 celery stalk, finely diced

Salt & pepper, to taste

7 oz extra lean ground beef

1 tbs tomato paste

1 can of lentils (14 oz can), drained & rinsed

1 can of crushed tomatoes (14 oz can)

1 cup (8 ½ fl oz) beef stock or chicken or vegetable

1 tsp Italian dried herbs

5 ½ oz dried rigatoni (or gluten free) or pasta shape of choice

¼ cup (1 oz) parmesan, finely shredded

3 oz mozzarella, thinly sliced or grated

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1. Spray a large non-stick pot and place over medium-high heat. Add onion, garlic, carrot and celery, season with salt and pepper and cook for 5 minutes, stirring occasionally, or until onion is translucent.

2. Add beef, breaking apart with a wooden spoon. Cook for 5 minutes or until beef is browned all over.

3. Add tomato paste and stir for 1 minute.

4. Add lentils, crushed tomatoes, stock and herbs. Reduce heat to low and simmer slowly for 30 - 35 minutes until the sauce is slightly thickened and reduced. Adjust seasoning.

5. Meanwhile, preheat oven to 355°F/fan-forced 325°F and bring a large saucepan of salted water to the boil.

6. 6

Add pasta to boiling water and cook for 2 minutes less than packet instructions specify. Reserve ½ cup of pasta water and drain pasta, tossing with bolognese sauce. Add reserved pasta water if needed.

7

Stir through parmesan and transfer pasta to a small-medium baking dish.

8

Top with mozzarella and bake for 15-20 minutes or until cheese is melted and golden.

9

Rest for a few minutes before serving.