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
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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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.
While the sauce is cooking. Cook pasta according to packet directions. Drain.
Serve Bolognese sauce over pasta. Garnish with a dollop of basil pesto*, shaved Parmesan* and parsley leaves.
Bolognese sauce can be frozen. Allow to cool and freeze in an airtight container. Can be frozen up to 2 months.
What do I need?
1 onion, chopped
2 stalk s celery, chopped
2 cloves garlic, crushed
100 g button mushrooms, sliced
400 g can Wattie's Tomatoes Crushed & Sieved
1 tsp Gregg's Rubbed Oregano
400 g can Wattie’s Lentils in Springwater, rinsed and drained
400 g can Wattie’s Red Kidney Beans in Springwater, rinsed and drained