50/50 Bolognese

Ingredients

• 1/2 a bunch of rosemary (1/3 oz)
• 6 slices of smoked pancetta or bacon
• 1% lbs lean ground beef or pork
• 8 cloves of garlic
• 1 1b fresh or frozen chopped mixed onion, carrot & celery
• 5 tablespoons balsamic vinegar
• 3 x 15-oz cans of lentils
• 4 x 14-oz cans of plum tomatoes

Instructions

• Put a large deep casserole pan on a medium-high heat.
• Pick and finely chop the rosemary leaves, finely slice the pancetta, and place it all in the pan with 3 tablespoons of olive oil, stirring regularly until lightly golden.
• Stir in the ground meat, breaking it up with your spoon, and let it brown for 15 minutes, stirring regularly.
• Peel, finely chop and add the garlic, along with the chopped mixed veg, season with sea salt and black pepper and cook for another 15 minutes, still stirring regularly.
• Stir in the balsamic, cook away, then add the lentils, juice and all.
• Add the tomatoes, scrunching them in through clean hands, then halßflll each of the four cans with water, swirl around and pour into the pan.
• Bring to a boil, then simmer on a medium-low heat for 2 hours, or until thickened, stirring occasionally.
• Season to perfection, and enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.