• 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, crushed
  • 100 g button mushrooms, sliced
  • 400g can Wattie's Tomatoes Crushed & Sieved
  • 1 tsp Gregg's Rubbed Oregano
  • 400g can Wattie’s Lentils in Springwater, rinsed and drained
  • 400g can Wattie’s Red Kidney Beans in Springwater, rinsed and drained
  • 1 Tbsp balsamic vinegar, (optional)
  • 220 g wholewheat spaghetti pasta
  • Parsley leaves to garnish
  1. Heat a dash of oil in a medium sized deep pan. Add the onion and celery stir-fry over a medium low heat until vegetables softened. Add the garlic and mushrooms and stir-fry a further 2 minutes. Pour over Wattie’s Crushed & Sieved Tomatoes. Add Gregg’s Rubbed Oregano. Stir while bringing to a boil. Reduce heat. Add Wattie’s Red Kidney Beans and Wattie’s Lentils. Stir and simmer for 10 minutes, until legumes are heated through. Season to taste with a pinch of sugar and salt and pepper, adding a splash of balsamic vinegar if wished.
  2. While the sauce is cooking. Cook pasta according to packet directions. Drain.
  3. Serve Bolognese sauce over pasta. Garnish with a dollop of basil pesto*, shaved Parmesan* and parsley leaves.

*Parmesan cheese and basil pesto are optional ingredients for serving with this recipe. Please note that Parmesan and pesto (made with Parmesan) often contain animal rennet.

As this recipe is vegetarian, choose a vegetarian (or dairy free) parmesan and basil pesto, or omit these optional ingredients from the recipe.

Top Tips

  • Bolognese sauce can be frozen. Allow to cool and freeze in an airtight container. Can be frozen up to 2 months.

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