Bring a large saucepan of water to the boil with 1/2 tsp salt.

Meanwhile, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press). 

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

While the pasta cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Once the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Stir the garlic and mixed herbs into the beef. Cook for 1 min.

Mix in the passata, lentils (see ingredients for amount), Worcester sauce, red wine stock paste and water for the sauce (see pantry for amount). 

Add a pinch of sugar (if you have any).

Bring the mixture to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

Meanwhile, once the linguine is cooked, drain it in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

Once the Bolognese is ready, mix in the hard Italian style cheese and cooked linguine, adding a splash of water to loosen if needed.

Taste and season with salt and pepper if you feel it needs it. 

Share the beef and lentil linguine Bolognese between your bowls. 

Top with a handful of rocket to finish.

Enjoy!