

By Jen Booker
September 30, 2017
This bolognese has a really intense and lovely rich flavour. The cooking time can vary to ensure the lentils are cooked, so keep tasting as you go
1I blitz the onion, carrot and celery together to avoid the chopping, this also makes the veg nice and fine
2Heat the oil in a pan and fry the blitzed veg and the star anise until soft and starting to caramelise. About 10 minutes
3Cooking the veg slowly is important so don't rush this step
4Add the garlic and cook for a few more minutes
5Stir in the lentils, then add the wine, scraping the bottom of the pan as it bubbles up
6Add the tomato puree and stir until the wine has evaporated and the paste starts to smell fragrant
7Add the tomatoes, miso paste and salt
8Tuck in the bay leaves
9Bring to the boil and reduce the heat and simmer, uncovered for about an hour, or until the lentils are tender
10Add about 300ml water during this step to stop it drying out
11When the lentils are cooked add the beans and gently simmer again to warm through
12Remove the bay leaves and star anise from the sauce
13Serve over pasta with a scattering of basil leaves