Recipe

Classic-ish Linguine

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Lentils & pork mince coated in a fresh rosemary, mustard & oregano tomato sauce, served with linguine pasta.

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serves 2

½ tin
150g
3g
¼ tsp
1 clove
1 tsp
½ sachet
2
150g
5g

serves 4

1 tin
300g
5g
½ tsp
2 cloves
2 tsp
1 sachet
4
300g
10g

ingredients

brown lentils
pork mince
rosemary – chop leaves finely
Dijon mustard
garlic – peel, grate finely & chop
dried oregano
tomato paste
tomatoes – grate coarsely
linguine
basil – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 2

½ tin x brown lentils
150g x pork mince
3g x rosemary – chop leaves finely
¼ tsp x Dijon mustard
1 clove x garlic – peel, grate finely & chop
1 tsp x dried oregano
½ sachet x tomato paste
2 x tomatoes – grate coarsely
150g x linguine
5g x basil – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients to serve 4

1 tin x brown lentils
300g x pork mince
5g x rosemary – chop leaves finely
½ tsp x Dijon mustard
2 cloves x garlic – peel, grate finely & chop
2 tsp x dried oregano
1 sachet x tomato paste
4 x tomatoes – grate coarsely
300g x linguine
10g x basil – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lentils: Use a fork or potato masher to mash the lentils slightly.

Step 3

Pork & lentils: Place a pan on medium-high heat with a drizzle of olive oil. Add the lentils with the pork mince, season with salt and pepper and break it up in the pan with a spoon. Sauté for 3 minutes until the mince is lightly golden. Add the rosemary, Dijon mustard, garlic, oregano and tomato paste. Sauté for another 1-2 minutes, then add the tomatoes and water (1 cup for 4; ½ cup for 2). Season and let it simmer (gently boil) for 10 minutes. Chop the basil leaves roughly and stir in at the end.

Step 4

Linguine: Boil the kettle. Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the linguine and cook for 6 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.