Serves 6

Ingredients:

• 1 tbs olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 carrot, grated
• 1 stick of celery, finely chopped
• 6-8 button mushrooms, chopped
• 1 medium zucchini, grated
• 1 x 400g tin of red kidney beans
• 1 x 400g tin four bean mix
• 100g red lentils
• 2 x 400g tinned tomatoes
• 1 bay leaf
• 2 tbs tomato paste
• ½ cup red wine
• 1 tbs flat leaf parsley
• 1 tbs rosemary, chopped
• 1 tbs basil leaves, chopped
• 1 cup of vegetable stock
• Salt and pepper
• 450g dried spaghetti
• Parmesan cheese to serve

Method:

1. Heat oil in a medium sized saucepan over medium heat. Add the onion, carrot, celery, zucchini and garlic and cook until softened, 5-6 minutes.
2. Add the parsley, rosemary and basil and cook for 1-2 minutes
3. Add the red wine and tomato paste and cook for 1-2 minutes.
4. Add the beans, lentils, mushrooms, tomatoes, bay leaf and stock and bring to the boil. Once boiling, reduce the heat and allow to simmer for 15-20 minutes. The sauce will reduce as the lentils start to cook. Add more stock or water if needed.
5. Season to taste.
6. To cook the pasta, bring a large pot of salted water to the boil. When boiling, add the spaghetti and cook until aldente.
7. Divide pasta among 6 bowls, top with Bolognese sauce and sprinkle with grated Parmesan cheese.