Pasta with Lentil Bolognese

Ingredients

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

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