Enjoy this hearty, meatless bolognese pasta dish with family & friends! Just add a salad and you’re good to go!
2 tablespoons Olive Us Ultra Premium Extra Virgin Olive Oil (EVOO)
1 medium yellow onion, diced
2 medium carrots, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red chili flakes optional
salt to taste
3 tablespoons tomato paste
1/2 cup dry red wine
1 cup dried lentils
1/2 cup finely chopped walnuts
4 cups vegetable broth
1/2 cup dry porcini mushrooms
14 ounce can crushed tomatoes
1 tablespoon Olive Us Denissimo Dark Balsamic (or Olive Us Traditional 18 year Dark Balsamic)
12-16 oz pappardelle pasta
Parmesan cheese for topping
In a large skillet, warm the olive oil over medium heat, add the onion sauteing for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes and salt – sauteing for 4 minutes
Add the tomato paste combining well. Pour the wine in and deglaze the pan, scraping any bits off the bottom. Let the wine cook off for about 2 minutes.
Now add lentils, walnuts, mushrooms and broth. Stir everything together well and bring to a boil. Once boiling, lower the heat and gently simmer for 40 minutes, stirring every 10 minutes until the lentils are tender. If needed, add a little water. The mixture should be thick once the lentils are tender.
Stir in the crushed tomatoes and Denissimo. Add additional salt to taste. Simmer for another 10-15 minutes.
While your Bolognese simmers, bring a pot of water to boil and follow package cooking instruction for pasta.
Top noodles with your lentil Bolognese and parmesan cheese and enjoy!