Method

1. Heat the extra virgin olive oil in a large non-stick frypan over a medium heat.
2. Add the diced brown onion, carrot and zucchini and cook for 2 minutes, then add the diced mushrooms and cook for 5 minutes or until all vegetables are softened.
3. Add the crushed garlic and finely chopped chilli and cook for 1 minute.
4. Add the extra lean beef mince to the pan. Break up the mince with a wooden spoon and cook until browned.
5. Add the tomato paste and cook for 1 minute.
6. Add the diced tomatoes, dried oregano, finely chopped parsley and season generously with cracked black pepper. Rinse the diced tomato cans with 1 cup of water and add to the pan. Bring to the boil and reduce the heat to low to simmer for 20 – 25 minutes or until the sauce has thickened.
7. Meanwhile, cook the spaghetti in a large saucepan of boiling water according to packet instructions.
8. Once the Bolognaise sauce is almost ready, add the brown lentils and finely chopped basil and heat through. If the sauce becomes too thick, add a spoonful of pasta water to loosen.
9. To serve, divide the spaghetti among six bowls and top each with the Bolognaise sauce and a grating of parmesan cheese.