Method:
1. Prepare onion, carrot and celery to an even dice. Make up 50g lower-salt stock powder with part of the measured water.
2. Heat 25g rapeseed oil. Add 400g onion, 500g carrot and 200g celery; soften without excessive browning. Add 500g lean beef mince and cook until evenly browned.
3. Add 100g tomato purée and cook briefly. Add 1000g chopped tomatoes, 250g red lentils, 15g garlic purée, 10g dried mixed herbs, prepared stock and most of the remaining water. Bring to a controlled simmer.
4. Simmer until the lentils and vegetables are tender. Disperse 40g KWERKY in a measured portion of reserved water until smooth, stir into the sauce and simmer briefly.
5. Cook 750g dry spaghetti separately in unsalted water until tender and drain well. Maintain sauce and pasta under the establishment's validated hot-production controls.
6. Confirm finished yield and consistency, then portion pasta and bolognese consistently across 10 plates.
