No wonder this no-fuss recipe is Australia’s favourite dish!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stick, finely chopped
- 1 large zucchini, grated
- 400g lean beef mince
- 737g jar tomato pasta sauce with basil
- 400g can brown lentils, drained, rinsed
- 600g spaghetti
- grated parmesan cheese, to serve
Method
- Step 1Heat oil in a large frying pan over medium heat. Add onion, carrot, celery and zucchini. Cook, stirring, for 3 to 4 minutes or until onion is tender.
- Step 2Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until mince is browned. Add pasta sauce and lentils. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 10 to 15 minutes or until sauce has thickened slightly. Season with salt and pepper.
- Step 3Meanwhile, cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain. Divide pasta between bowls. Spoon over sauce. Serve with cheese.
Nutrition
3021 kj
Energy
17.6g
Fat Total
5.6g
Saturated Fat
8.4g
Fibre
43.4g
Protein
70mg
Cholesterol
1118mg
Sodium
92.6g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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