Speedy meatloaf & lentil bolognaise

Appetizing Speedy meatloaf & lentil bolognaise Recipe

This tasty pasta dish is made super smart and speedy when you use up leftover meatloaf.
Speedy meatloaf & lentil bolognaise
Prep Time : 0:05 | Cook Time : 0:15 | Total Time : 0:20 | Serving : 4 person.


  • 375g spaghetti

  • 1 tablespoon extra virgin olive oil

  • 3/4 cup fresh basil leaves

  • 410g can Ardmona Rich & Thick ?Basil & Garlic Tomatoes

  • 400g can Italian cherry tomatoes

  • 1 1/2 teaspoon balsamic vinegar

  • 1/2 teaspoon caster sugar

  • 400g can brown lentils, rinsed, drained

  • 500g leftover meatloaf, crumbled ?(from meatloaf, see related recipe)

  • Finely grated parmesan, to serve

  • Small basil leaves, extra, to serve


  • Step 1

    Cook the pasta in a large saucepan of boiling salted water until al dente. Drain.

  • Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Add the basil leaves and cook for 30 seconds or until aromatic. Stir in the tomatoes, vinegar and sugar and simmer for 4 minutes or until thickened slightly. Season. Stir in the lentils and meatloaf and simmer for a further ?4 minutes or until warmed through.

  • Step 3

    Top the spaghetti with the bolognaise sauce. Sprinkle with the parmesan and ?top with the extra basil leaves.

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