Name Lentil Mince with Pasta and Parmesan


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375 g (12 oz) lean minced beef
1 onion, chopped
1 large carrot, finely chopped
1 celery stick, chopped
75 g (3 oz) button mushrooms, sliced
250 g (8 oz) tomatoes, skinned and chopped
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
50 g (2 oz) split red lentils
2 tablespoons tomato puree
2 tablespoons chopped parsley
250 g (8 oz) tagliatelle or spaghetti
salt and pepper
grated Parmesan cheese, to serve

In a large, non-stick pan, fry the mince without added fat, stirring until it is lightly coloured. Add the onion, carrot, celery and button mushrooms and stir for 2 minutes. Stir in the tomatoes, stock, wine, lentils and tomato puree. Add the parsley and season to taste with salt
and pepper. Cover the pan and then simmer gently for 40 minutes, stirring the mixture occasionally.
Cook the tagliatelle or spaghetti in plenty of boiling, salted water for 10-12 minutes or until it is just tender. Drain the pasta well and divide between 4 hot serving plates. Spoon the beef and lentil sauce over the top. Sprinkle with a little grated Parmesan and then serve with a green salad.

Serves 4

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