Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher

Ingredients

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

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

Comments


Best Wine Deals

  • $25.00
    17% off
    Bodegas Bilbainas Tempranillo Rioja Viña Zaco
    Bodegas Bilbainas Tempranillo Rioja Viña Zaco 2003
  • $17.61
    17% off
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard
    Darcie Kent Vineyards Grüner Veltliner Monterey Rava Blackjack Vineyard 2011
See More Deals





Snooth Media Network