Pasta with Lentil Bolognese

Pasta with Lentil Bolognese
Photo by Dana Gallagher


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

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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