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

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

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, drain and rinse the lentils in a sieve (see ingredients for amount). 

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, peel and grate the garlic (or use a garlic press). 

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

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

Pour in the passata, red wine stock paste and water for the sauce (see pantry for amount). Add a pinch of sugar (if you have any), mix together then bring to the boil. 

Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 7-8 mins.

When the Bolognese sauce has 2 mins left, stir in the lentils (see ingredients for amount) and half the chilli flakes (add less if you prefer things milder). Cook for the remaining time. IMPORTANT: The mince is cooked when no longer pink in the middle.

Season with salt and pepper then remove from the heat. 

Toss the cheese and cooked linguine into your Bolognese, adding a splash of water to loosen if needed.

Share the beef and lentil linguine Bolognese between your bowls. Sprinkle over the remaining chilli flakes for anyone who wants a bit more heat. 

Top with a handful of rocket and drizzle over the balsamic glaze to finish.

Enjoy!