Rustic Spaghetti

It is rainy, dreary and grey at the moment... It's winter. Time for warming foods. This is the way we make spaghetti at our house. It is hearty and earthy. I just love it! It is also grain free. Considering we eat organic and the meat is not cheap, the lentils not only add a rustic and cottagey vibe to this spag (is it possible for spaghetti to be cottagey? I think so!) but it is cost effective!

I love the Arrabbiata sauce, with a note of chili, and the rosemary and eggplant just make it filling and nice :)

You can add grated zucchini or any other veggies. For a variation, try mince lamb instead, with thyme instead of rosemary. This can be served on top of roasted eggplants that have had the insides dug out and put in the bolognese mix. Then I fry sprouted bread in a lil olive oil and butter with garlic and thyme and sprinkle on top. Very Grecian. YUM! <3




INGREDIENTS:

250g mince beef
1 onion, chopped
1 aubergine, diced
1 tomato, diced
1 large carrot, grated
1 vegetable stock cube ('Massel')
1/2 cup red lentils, soaked
1/2 cup black lentils, soaked
1 sprig of rosemary
Organic 'Arrabbiata' pasta sauce ('Spiral Foods')
Organic Black Bean spaghetti pasta ('Explore Asian Authentic Cuisine')
Distilled water - about 3 glasses

Heat a lil olive oil and fry some onion until golden, add mince and once browning, add aubergine (eggplant). Then add carrots or other veg. Add pasta sauce, maybe a lil extra chili if you feel like some extra warmth. Add the lentils and half the water and cover, stirring from time to time. After about 10mins, get tap water boiling for the pasta. At the same time add some more water to the bolognese, tomato and rosemary. Once plentiful water is bought to the boil in a large saucepan, add the blackbean spaghetti and boil for 8 mins until al dente. Serve and EAT! :D