Lentil spaghetti with beef ragu
WW Rich beef ragu
1410 g, (5 cups), thawed
Legume pasta, dry
250 g, spaghetti
Grated parmesan cheese
2 tbs, to serve
½ cup(s), leaves, torn, to serve
- Reheat ragù in a large non-stick frying pan over a medium heat until hot.
- Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain spaghetti and add to ragù. Toss over low heat to combine and heat through.
- Divide among 4 serving bowls. Serve topped with parmesan and basil.