Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


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


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