Heat the oil in a large pan over high heat. Cook mince, stirring, for 3 minutes or until browned. Add tomato paste and garlic, chilli and cook for 2 minutes, then add onion jam, soy sauce, lentils and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper and steak and chops spice. Cook for 12 minutes or until slightly reduced. Remove from heat.
Meanwhile, cook Pasta Polana elbow in a pot of boiling salted water for 8 to 12 minutes, or according to packet instructions, until al dente. Drain.
Top Pasta Polana Elbow with bolognaise sauce, chopped cherry tomatoes, basil and Parmesan to serve.