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Jamie Oliver says, "The secret to a seriously good Bolognese is to make a big batch and cook it low and slow. This one contains lentils and veg, and is super-quick to pull together, with the hob doing all the hard work. I like to make it at the weekend when I have a bit more time, then pop it into the freezer in batches for amazing midweek meals. Enjoy it with your favourite pasta, in a cottage pie or as the base for a smoky chilli." See method
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Jamie's tip: "I've replaced half the mince with lentils (a source of protein with less fat), without scrimping on taste."
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.