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Lentil bolognese
Feed the entire family with this hearty and tasty plant-based bolognese dish.
YIELDS
4
TO
6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2-3 cloves garlic, finely chopped
- 1 stalk celery, diced
- 1 medium carrot, diced
- 3 bay leaves
- Optional Add In: pinch chili flakes
- 1/2 cup white wine or broth of choice
- 1/2 lb. ground beef
- 2 cups cooked or canned drained lentils
- 24 oz. (3 cups) tomato sauce of choice, canned or homemade
- Salt and pepper, to taste
- Optional Add Ins: 1 cup cream of choice, leftover Parmesan rinds, 2 tablespoons chopped herbs of choice such as basil or oregano
Directions
- Preheat a large saucepot or sauté pan over medium heat. Add oil, onion, garlic, celery and carrot to soften, about five minutes. Add in bay leaves and wine and let the wine reduce until almost dry.
- Stir in ground meat and cook, breaking up with a wooden spoon, until browned.
- Stir in lentils, tomato sauce, and Parmesan rinds (if using) and let simmer for 20 minutes, covered. Uncover and stir in cream and season with salt and pepper. If too loose continue to simmer to desired consistency, uncovered. Serve and enjoy!
