Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


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

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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