Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown off your veggies & mince with garlic, salt & pepper for 5-10 mins.
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For
3
M
I
500
g
Beef mince
1
tin
Lentils
1
Carrot, diced
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Per Serving
Calories
635kcal
Fat
18g
Carbs
78g
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Freezer friendly: Let the bolognese cool before adding to a freezer bag. Lasts for 3 months. To reheat, place the frozen bolognese in a pan and heat on a very low heat. Add some stock/passata to loosen and stir. Start to increase the heat slowly and ensure the bolognese is piping hot before serving.
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Made it?
Pasta, tenderstem broccoli, asparagus
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G
Georgie W
4 months ago
Lovely stuff - a great way to bulk out the beef with some lentils. A winter warmer for the naff weather. Delish.
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Tyler
4 months ago
Thanks Georgie, so glad it's keeping you warm! Can't beat lentils to give a good nod to veggie protein too.
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Caroline E
5 months ago
Cooked but minus lentils as I ran out. Did add pancetta though. All gone at teatime
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Tyler
5 months ago
Ooh yeah, pancetta is a good shout, adds a nice salty kick to it!
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D
Dusti J
5 months ago
My kitchen smells incredible right now.
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Tyler
5 months ago
Looks great!
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Elizabeth B
5 months ago
This was incredible for dinner for the last two nights! Loved the use of lentils. Many thanks magic man 🫡
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Tyler
5 months ago
Thanks Elizabeth, love seeing lentils get their chance to shine!
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Kayla D
7 months ago
Is tomato puree tomato paste or puree... I couldnt find a small amount of puree so I did paste, not sure if it makes a huge difference? It was delicious!!!
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Tyler
7 months ago
Looking good! Either is fine, the paste will thicken the sauce a bit more compared to the puree.
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T
Thomas M
9 months ago
Would be an amazing help if you could write what veggies to add and the quantities of additives, rather than just say ‘add the purée’ as then i need to go back to the ingredients every time to see how much. If that could be changed across all recipes that would really help me out and im sure others.
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Reply
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Tyler
8 months ago
Of course! If you scroll down to the bottom of the page you will see a pairs with section where the vegetables are added. But I'll start adding them into the ingredients list too as a suggestion.
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Reply
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Caroline E
8 months ago
Go old school. Prep your ingredients ready before you start, then just add as you're following the recipe.
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H
Han-Soo C
9 months ago
Cooked from scratch for the first time. Thank you Tyler for giving the confidence to do this. Added black olives instead of lentils but the recipe is pretty much the same ... And a little rice flower to help thicken the Ragu..it was a bit wet (too much water? We learn and get better for next time).
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Reply
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A
Adam Y
9 months ago
Signed up to the Salty flavours club a few days ago, had to go with a classic for the first dish.Made this tonight. Didn't have celery or thyme in the house. Used peppers as a substitute veg. Great compliments from the family & enough for another bowl or 2 of left overs.
Like
Reply
Cancel
Prep
10m
Cook
30m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown off your veggies & mince with garlic, salt & pepper for 5-10 mins.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
3
M
I
500
g
Beef mince
1
tin
Lentils
1
Carrot, diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
635kcal
Fat
18g
Carbs
78g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Freezer friendly: Let the bolognese cool before adding to a freezer bag. Lasts for 3 months. To reheat, place the frozen bolognese in a pan and heat on a very low heat. Add some stock/passata to loosen and stir. Start to increase the heat slowly and ensure the bolognese is piping hot before serving.
Only visible to you
Made it?
Pasta, tenderstem broccoli, asparagus
Cancel
G
Georgie W
4 months ago
Lovely stuff - a great way to bulk out the beef with some lentils. A winter warmer for the naff weather. Delish.
Like
Reply
Cancel
Tyler
4 months ago
Thanks Georgie, so glad it's keeping you warm! Can't beat lentils to give a good nod to veggie protein too.
Like
Reply
Cancel
Caroline E
5 months ago
Cooked but minus lentils as I ran out. Did add pancetta though. All gone at teatime
Like
Reply
Cancel
Tyler
5 months ago
Ooh yeah, pancetta is a good shout, adds a nice salty kick to it!
Like
Reply
Cancel
D
Dusti J
5 months ago
My kitchen smells incredible right now.
Like
Reply
Cancel
Tyler
5 months ago
Looks great!
Like
Reply
Cancel
Elizabeth B
5 months ago
This was incredible for dinner for the last two nights! Loved the use of lentils. Many thanks magic man 🫡
Like
Reply
Cancel
Tyler
5 months ago
Thanks Elizabeth, love seeing lentils get their chance to shine!
Like
Reply
Cancel
Kayla D
7 months ago
Is tomato puree tomato paste or puree... I couldnt find a small amount of puree so I did paste, not sure if it makes a huge difference? It was delicious!!!
Like
Reply
Cancel
Tyler
7 months ago
Looking good! Either is fine, the paste will thicken the sauce a bit more compared to the puree.
Like
Reply
Cancel
T
Thomas M
9 months ago
Would be an amazing help if you could write what veggies to add and the quantities of additives, rather than just say ‘add the purée’ as then i need to go back to the ingredients every time to see how much. If that could be changed across all recipes that would really help me out and im sure others.
Like
Reply
Cancel
Tyler
8 months ago
Of course! If you scroll down to the bottom of the page you will see a pairs with section where the vegetables are added. But I'll start adding them into the ingredients list too as a suggestion.
Like
Reply
Cancel
Caroline E
8 months ago
Go old school. Prep your ingredients ready before you start, then just add as you're following the recipe.
Like
Reply
Cancel
H
Han-Soo C
9 months ago
Cooked from scratch for the first time. Thank you Tyler for giving the confidence to do this. Added black olives instead of lentils but the recipe is pretty much the same ... And a little rice flower to help thicken the Ragu..it was a bit wet (too much water? We learn and get better for next time).
Like
Reply
Cancel
A
Adam Y
9 months ago
Signed up to the Salty flavours club a few days ago, had to go with a classic for the first dish.Made this tonight. Didn't have celery or thyme in the house. Used peppers as a substitute veg. Great compliments from the family & enough for another bowl or 2 of left overs.
Like
Reply
Cancel
