Ingredients 1 medium onion (150g) diced 1 garlic clove, crushed or diced 1 medium carrot (80g) diced 1 Celery stick (30g) diced 1 medium courgette (160g) diced 500g Lean Beef Mince (5% fat), Turkey Mince or Venison Mince 100g bacon lardons or bacon sliced 50g Red lentils or quinoa 400ml Beef Stock 1 tin chopped tomatoes (400g) 1 tablespoon olive oil 240g Wholewheat spaghetti Method Heat the oil in a large saucepan. Add the onion and fry over a medium hot heat until starting to soften. Add the garlic and fry for 1 minute. Add the vegetables, carrot, celery & courgette, season with salt and pepper and cook stirring regularly for 6-7 minutes. Add the tomato puree, mince and bacon., fry until the mince is mostly cooked through. Add the lentils, stock and tomoatoes and cook for approximately 20 minutes stirring regularly. You may need to add more water for the lentils. Add 250g dried wholewheat spaghetti to a pan of boiling salted water and cook for 10 minutes. Serve 40g of spaghetti with approximately 3 tablespoons of bolognese and stir through. Serve with a green salad.