Lentil Bolognese
From takopoly 15 years agoIngredients
- 1 cup dry puy lentils shopping list
- 1 small carrot shopping list
- 1/2 an onion shopping list
- 1 stalk celery shopping list
- 2 bay leaves shopping list
- salt & pepper (to season) shopping list
- 100 grams pancetta, finely chopped (optional) shopping list
- 1 onion, chopped shopping list
- 2 carrot,s diced shopping list
- 2 stalks celery, diced shopping list
- 4 cloves garlic, minced shopping list
- 1 tbsp olive oil shopping list
- 28 ounces canned Italian tomatoes, whole shopping list
- 4 oz tomato paste shopping list
- 1 1/2 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
- 1/2 tsp dried marjoram shopping list
- 1/2 cup chicken, beef, mushroom or vegetable stock shopping list
- 1/2 cup red wine shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 2 tbsp butter (optional) shopping list
- 1/4 cup cream or milk (optional) shopping list
- 1/4 cup fresh parsley, chopped shopping list
How to make it
- Pre-cooking lentils:
- Rinse lentils and put in medium saucepan.
- Add 1/2 onion, carrot (chop in half), celery (chop in half) and 2 bay leaves.
- Cover with water (about 1 inch above lentils).
- Bring to a boil, reduce heat and simmer 20-25 minutes, until most of the water is gone.
- Season with salt & pepper.
- Turn off heat, remove vegetables and bay leaves, and set aside.
- Preparing Bolognese:
- Heat oil in large pot. If using, add pancetta and cook until slightly crispy.
- Add veggies and garlic and sweat veggies for a few minutes.
- Add tomatoes, tomato paste, basil, oregano, marjoram, stock and red wine.
- Season with salt & pepper.
- Cook for about 15-20 minutes, then add lentils and cook for another 15-20 minutes. Sauce should be well-reduced and thick.
- Add butter and cream if using and stir.
- Turn off heat.
- Stir in chopped parsley.
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