500g of minced meat (either lean beef, pork or pork & veal)

1 brown onion, diced

2 cloves of garlic, crushed

1 carrot, peeled and grated

200g mushrooms, peeled and sliced

1 zucchini, grated

1 tin (400g) of brown lentils

1 jar of pasta sauce

2 Tablespoons of parmesan cheese

Pasta of choice

Optional: fresh basil




  1. In a large frying pan, fry the onion and garlic for 2-3 minutes on medium heat in a tablespoon of olive oil.
  2. Add the grated carrot, grated zucchini, and sliced mushrooms, fry until cooked through (about 5 minutes).
  3. At this point, I remove the above mixture from the frying pan and give it a brief whiz in the blender to finely chop it. Or you can leave it in the frying pan and go to the next step.
  4. Add the minced meat and lentils cook until meat is browned. If you removed the vegetable and onion mixture, mix it back in with the meat.
  5. Add the pasta sauce, mix well.
  6. Reduce the heat to simmer for 10-15 minutes.
  7. Meanwhile boil the pasta.
  8. Final step, mix through the parmesan cheese and fresh basil.



I double or triple the ingredients to make a large batch and then freeze it to use for a quick and easy meal in the following weeks.

The mixture can also be used to make a lasagne.