Fettuccine with Lentil Bolognese
1 onion, finely diced
1 carrot, diced
2 celery stalks, diced
4 garlic cloves, finely chopped
8 button mushrooms, sliced
3 cups fresh or tinned tomatoes
1 tbsp sugar
1 cup uncooked red lentils
2 cups vegetable stock
1 bay leaf
4 sprigs of basil leaves
1 packet wholemeal fettuccine
Salt and pepper to taste
Fresh basil leaves for garnish
Heat a pan over a high heat. Saute the onion until soft, then add the carrot, celery, garlic, mushrooms and tomatoes, stir, then add sugar, uncooked lentils and stock.
Bring to the boil, reduce the heat and add a bay leaf and stir.
Simmer for 20 minutes until the lentils are soft. Add more stock if necessary. Once the lentils are soft, remove from the heat, add salt and pepper to taste.
Add the fettuccine to a pot of boiling water and once the pasta is tender, drain and place into 4 bowls.
To serve, pour about a cup of bolognese over the top of the fettuccine and top with fresh basil leaves.
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