One-Pot Beef Mince & Lentil Ragu

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, crushed
• 250g beef mince (5% fat)
• 100g dried red lentils, rinsed
• 2 x 400g tins chopped tomatoes
• 1 beef stock cube, dissolved in 300ml boiling water
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 300g pasta, to serve

Method

1. Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until softened.
2. Add the garlic and beef mince, breaking it up with a spoon, and cook for 5 minutes until browned.
3. Stir in the red lentils, chopped tomatoes, stock, tomato purée, oregano, and bay leaf.
4. Bring to a simmer, then reduce the heat and cook uncovered for 25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Add a splash of water if it looks too thick.
5. Meanwhile, cook the pasta according to the packet instructions, then drain.
6. Remove the bay leaf from the ragu, season with salt and pepper, and serve over the pasta.