The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic Spaghetti Bolognese with Lentil Spaghetti
The ultimate classic, done our way. Grass-fed British beef mince simmers with juicy tomatoes, fresh basil, and vitamin K-rich spinach in a saucy bolognese. Organic red lentil spaghetti adds protein, fibre and colour. Sprinkle with cashew parmesan cheez - for smiles all round!
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 500g beef mince (british beef mince (10% fat))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g seasonal mixed tomatoes
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 handful of fresh basil
- 80g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 4 garlic clove
- 250g Profusion Organic red lentil spaghetti
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 onion
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 carrot
Nutritional Information
Calories: 629
Protein: 47g
Carbs: 56g
Fat: 23g
Classic Spaghetti Bolognese with Lentil Spaghetti
The ultimate classic, done our way. Grass-fed British beef mince simmers with juicy tomatoes, fresh basil, and vitamin K-rich spinach in a saucy bolognese. Organic red lentil spaghetti adds protein, fibre and colour. Sprinkle with cashew parmesan cheez - for smiles all round!
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Cooking Instructions
- Finely dice the onions. Heat a large saucepan with 1 tbsp oil on a medium-high heat. Add the onions and whole tomatoes, and cook for 3-5 mins, until softening. Meanwhile, dice the carrots into 1/2cm cubes (peel optional). Finely chop or crush the garlic. Add the carrots and garlic to the pan and cook for another 6-8 mins, until beginning to soften.
- Add the beef mince to the pan and cook for 3-4 mins, breaking up with a wooden spoon, until golden brown. Then, add the sundried tomato paste and aged balsamic vinegar. Stir well and cook for 1 min, then add the passata, crumble in the stock cube and pour in 200ml hot water. Season with sea salt and black pepper. Simmer for 12-15 mins, until the sauce thickens and coats the beef.
- In the meantime, boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the spaghetti and boil for 12-14 mins, until cooked, then drain.
- Pick the basil leaves from the stalks. Finely chop half the leaves, keeping the rest whole for garnish. Just before serving, stir the spinach and chopped basil into the bolognese to wilt. Season with sea salt and black pepper to taste.
- Serve the lentil spaghetti in bowls, topped with the bolognese. Garnish with cheez and the remaining basil leaves.
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