Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Pecorino cheese, grated or shaved
  • 1 ½ teaspoons tomato paste
  • 2 16-ounce cans whole peeled plum tomatoes
  • Fresh basil
  • 1 ¼ cups dried French green lentils
  • + 6 more ingredients
    • 1 pound shaped pasta, such as cavatappi, rigatoni, or ziti
    • ½ small onion
    • 1 small carrot
    • Coarse sea or kosher salt
    • 4 garlic cloves
    • 1 stalk celery

1. In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery, and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes. 2. Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour ...

View full recipe at Epicurious


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