Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher

Ingredients

  • 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

Comments


Best Wine Deals

  • $16.79
    16% off
    Galil Mountain Winery Cabernet-Shiraz Blend Shiraz Cabernet Kosher
    Galil Mountain Winery Cabernet-Shiraz Blend Shiraz Cabernet Kosher 2009
  • $34.19
    17% off
    Vincent Girardin Saint-Aubin les Murgers de Dents de Chien Premiere Cru
    Vincent Girardin Saint-Aubin les Murgers de Dents de Chien Premiere Cru 2006
See More Deals





Snooth Media Network