Spaghetti Bolognese is a kitchen staple.

And Joel Feren joined us to share his take on this delicious dish.

Recipe below:

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Beef and Lentil Spaghetti Bolognese

Serves: 4

Prep time:15 mins

Cook time: 25 mins

Ingredients:

300g dried spaghetti

2 tbsp extra virgin olive oil

1 brown onion diced

2 garlic cloves, finely chopped

1 long red chilli, finely chopped (optional)

2 small carrots, coarsely grated

250g lean beef mince

750g passata

1 tbsp tomato paste

400g tinned lentils, rinsed and drained

1 tbsp Worcestershire sauce

1 tsp Italian herbs

Season to taste

Grated parmesan cheese and chopped parsley to serve

Method:

1. Cook the pasta in a large pot of salted boiling water according to the packet instructions. Drain and set aside.

2. Meanwhile, heat a drizzle of oil in a large frying pan over medium-high heat. Add the onion, garlic and chilli and sauté for about 3 minutes, stirring often, until fragrant.

3. Add the carrot and cook for an additional 3 minutes or until softened.

4. Add the mince and cook for 4–5 minutes, breaking it up with a wooden spoon, until browned all over.

5. Stir in the pasta sauce, tomato paste, lentils, Worcestershire sauce and herbs. Bring the mixture to the boil.

6. Reduce the heat to low and let it simmer gently for 10minutes or until the sauce thickens and flavours deepen.

7. Add the cooked spaghetti to the sauce and toss well to coat.

Top with grated parmesan cheese and garnish with parsley.

Serve with salad