LENTIL & MUSHROOM BOLOGNESE
Dropping my MOST LOVED bolognese sauce below ⬇️ without the umami-rich lentils and mushrooms this can be used for a meat variation alone.
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Some ingredients just completely transform a dish - I’ve highlighted my ⭐️ ingredients for bolognese. Check the recipe out and let me know if you use these much in your baby/family meals? Comment below ⬇️ I’d love to know
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Makes 4 large servings
🟠Ingredients:
🔹2 tbsps extra-virgin olive oil
⭐️ 2 tsps fennel seeds
🔹1 large onion, finely chopped
🔹4 cloves garlic, crushed
🔹400g whole brown lentils (pre-soaked for atleast 1 hour or 3 cans of lentils or 1kg beef mince (for classic bolognese)
🔹2 x 400g canned tomatoes, blended (for a smoother, saucier consistency)
🔹1 tbsp Worcestershire sauce/ Balsamic vinegar
🔹1 tbsp tomato puree
🔹1 tbsp dried mixed herbs
🔹1 ½ tsp paprika powder
⭐️1/4 tsp nutmeg powder
🔹Little freshly ground black pepper
🔹 Dash of cream (optional)
🔹½ bunch chopped parsley
🔹Handful fresh basil
🔹Grated parmesan/cheddar
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🟠Method:
🔹 In a pan heat olive oil, add fennel seeds, garlic and onions – sauté for 5-8 mins until softened and slightly browned
🔹Add choice of lentils, mushrooms or beef mince, cook stirring and breaking up the meat for 3-4 mins, until meat browned and lentils + mushrooms feel tender
🔹Add tomatoes and season with remaining ingredients, mix, cover and cook on low for approx 40mins-1 hour stirring occasionally, until you have a rich, thick sauce (add water if required)
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⏰ 1hr
👶🏼 7m+
❄️ Will keep for 3-4 days in an airtight container, freeze for upto 2 months defrost in a microwave or overnight in the fridge