Spray a large pan on medium heat with olive oil & once hot, cook the frozen soffrito for 5 mins to soften
Add minced garlic, diced mushrooms and cook for 2-3 mins
Add the beef mince, season with salt & black pepper and brown all over
Once browned, mix in the chopped tomatoes, green lentils (including water), everything tomato, garlic & herb paste, milk, beef stock pot, Worcestershire sauce, black pepper, salt, Italian style herb seasoning & smoked paprika
Bring to a simmer, add a bay leaf, cover& simmer for 20 mins to reduce, stirring regularly
Cook the high protein spaghetti in salted water to pack instructions till al dente
Once the bolognese has reduced, stir a small amount of pasta water in (if needed), chopped basil & remove the bay leaf
Drain & rinse the spaghetti with cold water and evenly portion into 3 large bowls
Top with the bolognese & let fully cool. Garnish with Parmesan & basil
Once cool, cover with an air tight lid & store in the fridge for 3-4 days. When ready to eat, microwave to reheat!
