One pan pasta bolognese recipe
 A brilliantly easy one-pan budget bolognese that simmers at the same time as the pasta. Using lentils means you can use less mince, not only does this help cut cost, they are lower in saturated fats and a great source of fibre too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 medium onion, finely chopped250g/9oz beef mince, any type400g tin green lentils, drained400g tin chopped tomatoes250g/9oz dried penne pasta, or any pasta shapes1 beef stock cube3 tbsp tomato ketchup½ tsp dried mixed herbs75g/2½oz cheddar, finely grated salt and freshly ground black pepper 1 medium onion, finely chopped 250g/9oz beef mince, any type 400g tin green lentils, drained 400g tin chopped tomatoes 250g/9oz dried penne pasta, or any pasta shapes 1 beef stock cube 3 tbsp tomato ketchup ½ tsp dried mixed herbs 75g/2½oz cheddar, finely grated salt and freshly ground black pepper Method Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.)Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper.Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper.Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Recipe tips You can swap the beef mince for any other mince (handy if you find pork or turkey mince on offer). If you end up buying a larger pack, you can freeze the remainder in a zip lock bag or a reusable plastic container. If you don’t have a measuring jug, you can measure the water by refilling the empty can with water. One can will hold around 400ml/14fl oz water, so you will need to add 1¾ tin fulls to the Bolognese. The tomato ketchup will add a little sweetness to the mince which will help balance the flavour of cheaper canned tomatoes but you can use tomato puree instead if you like. Any leftover pasta Bolognese can be stored in the fridge and reheated in the microwave or frozen for up to a month. You will need a splash more water when you come to reheat it as the pasta will continue to soak up the liquid.