Spaghetti Bolognese was the first meal I ever learnt to (properly) cook so it’s always held a place in my heart. I can still remember the exact night my mum taught me through her recipe we loved so dearly. I have vegetarianised her recipe, turning it into a lentil bolognaise.
It will never be as perfect or delicious as hers, but it is damn near close. I saw this recipe (originally using chorizo) in a Donna Hay Magazine and had instant cravings for a salty, rich lentil ragu topped over pasta and garnished with fresh buffalo mozarella, so I vegetarianised the recipe.