410g tin of lentils rinsed and drained (drained weight 265g)
2 x 400g tins of chopped tomatoes
125ml red wine
2 tbsp. tomato puree
1 tbsp. Worcestershire sauce
2 tbsp. Italian style herb blend or mixed herbs
Salt and pepper
To serve (Optional)
400g green pea fusilli or courgetti
Heat the olive oil in a large saucepan on a medium heat. Add the carrots, celery, garlic, onion, red pepper, salt, pepper and cook for 10 minutes, stirring regularly until the vegetables softens.
Add the lentils, stir through and cook for a further 5 minutes, stirring occasionally.
Add the chopped tomatoes, red wine, tomato puree, Worcestershire sauce, herbs and season to taste. Stir through before bringing to the boil, reduce to a gentle simmer, cover and cook for 1hr 15 minutes, stirring occasionally and add extra water if
Just before the Bolognese is ready, prepare 400g green pea fusilli