Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


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

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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