For the sauce
● 1 Onion
● 1 carrot
● 1 stick of celery
● 4 tablespoons of olive oil
● 3 tablespoons of tomato paste
● 1 teaspoon brown sugar
● 150 g dish lenses
● 3 tsp Hela minced meat ready seasoning
● 400 g peeled tomatoes
● 50 ml red wine
● 225 ml vegetable broth
● 2 cloves of garlic
● 2 bay leaves
● 1 branch of thyme
Also
● 500 g fettuccine
● ½ Basil bunch
1. cut the onion, carrot and celery into cubes of about 5 mm Put oil in a hot pot, fry the diced vegetables for 5 minutes at medium heat, stirring from time to time.
2.stir in tomato paste and sugar and caramelise for 1 minute while stirring
3.add lentils to the pot. Season with Hela minced meat seasoning and add peeled tomatoes, red wine and vegetable stock.
4.chop garlic finely and stir in together with bay leaves and the whole thyme branch. Bring the lentil bolognese to the boil and then simmer for 45 minutes at low heat with the lid on.
5. prepare fettuccine according to package instructions, serve with lentil bolognese and top with freshly plucked basil leaves.
