Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the olive oil in a large, deep, lidded pan over a medium heat. Once shimmering, cook the onions, celery and carrots with a large pinch of salt for 15 mins until beginning to soften and caramelise.
Add the garlic, tomato purée, rosemary or thyme and bay leaf, and cook for 2-3 mins or until the tomato purée darkens and the garlic smells fragrant. Turn up the heat slightly, then crumble in the mince, frying for 4-5 mins or until brown.
Pour in the tomatoes, then fill the tin with water and add that in also. Add the worcestershire sauce and stir to combine. Bring to a boil, then reduce to a simmer, season well and cover with the lid. Bubble away for 30-40 mins, stirring occasionally. In the final 10 mins, stir in the lentils, adding a little pasta water if it seems too thick.
Cook the spaghetti following pack instructions, then mix well with the bolognese. Stir through the basil, then divide between bowls and top each with a sprinkling of parmesan to serve.