Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


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