Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, drain and rinse the lentils in a sieve (see ingredients for amount).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press).

Stir the garlic and Italian style herbs into the beef. Cook for 1 min.

Pour in the passata, beef stock paste, Worcester sauce and water for the sauce (see pantry for amount), then bring to the boil. 

Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

When the Bolognese sauce has 2 mins left, stir through the lentils.

Taste and season with salt, pepper and a pinch of sugar (if you have any). IMPORTANT: The mince is cooked when no longer pink in the middle.

Toss the cooked pasta and cheese into your Bolognese, adding a splash of water to loosen if needed.

Share the beef and lentil spaghetti Bolognese between your bowls. 

Top a handful of rocket and drizzle a little olive oil over the leaves to finish.

Enjoy!