Pasta Bolognese with Lentils

How to make Pasta Bolognese with Lentils.

Ingredients: Serves 6

• 1 lb minced meat, browned (beef or lamb)
• 1 eggplant, peeled, cubed, sautéed until softened
• 1 lb mushrooms, sliced, sautéed until softened
• 1 onion, diced
• 2 sticks celery, diced
• 2 carrots, diced
• 5 cloves garlic, minced
• 2 cup red lentils, cooked
• 1 28 oz can diced tomatoes
• 1.1 L (4 1/2 cups) tomato sauce
• 2 tsp Kosher salt
• 1 Tbs olive oil
• freshly ground black pepper
• 1 tsp dried oregano or 1 tablespoon fresh
• 2 tsp brown sugar
• 1/2 tsp each powdered garlic, cinnamon, red chilli flakes
• 500 g pasta, cooked al dente

Garnishes:

• chopped parsley
• grated Parmigiano Reggiano
• hot pepper flakes

Method:

1. In a large pot heat the oil over medium heat.
2. Add onion, carrot and celery and cook for 8 minutes, stirring occasionally, until softened.
3. Add garlic, and cook 2 more minutes.
4. Add all other ingredients, except for pasta and garnishes.
5. Bring to a boil, lower heat to simmer and cook for an hour.
6. Taste to adjust seasoning.
7. Serve Bolognese over pasta and garnish with parsley, Parmigiano Reggiano and red pepper flakes.