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.
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