Pasta Bolognese

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, peeled and crushed
250g beef, lamb, pork or soya mince, or cooked brown lentils
1 red pepper, finely chopped
2–3 button mushrooms (optional), finely chopped
400g tin chopped tomatoes
1 teaspoon tomato purée
Good pinch of oregano or mixed herbs

For the pasta:
50g pasta*, such as fusilli or any other small shapes, or spaghetti broken into short lengths

*This dish can be made wheat-free and gluten-free by replacing the pasta and flour with a WF/GF alternative

1. Heat the oil in a pan, add the onion, garlic and mince (or soya mince) and cook until brown, stirring all the time to break up the mince.
2. Add the red pepper, mushrooms, if using, chopped tomatoes, tomato purée and herbs and stir well. Add the lentils now if using.
3. Bring to the boil, then reduce the heat and simmer gently for 45 minutes until the mince is tender. If using cooked lentils reduce the 1 hour cooking time to 20 minutes.
4. Whilst bolognese is cooking prepare formula as per instructions on pack.
5. Cook pasta according to the instructions on the packaging.
6. When ready spoon the pasta and bolognese into a small bowl and serve.

Chef's tip: Make double quantity of the bolognese and freeze in portions to save time later.