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Lentil Bolognese
Best Lentil Bolognese with meaty mushrooms and beluga lentils cooked with red wine and tomatoes in the style of Bologna. Serve with your choice of tagliatelle, pappardelle or gnocchi.
👥 6 Servings👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- pot
- dutch oven
- oven
📝 Preparation Steps
1
rinse + chop mushrooms
2
Rinse the mushrooms well and cut them in half. Add to the bowl of a large food processor and using the Pulse button chop them up into tiny pieces.
3
sautee aromatics
4
Preheat a large heavy bottom dutch oven or stock pot over medium heat. Add a drizzle of olive oil and sauté the onion, celery and garlic with a pinch of salt and chili flakes until softened and the veggies start to get a little golden color around the edges. Push the veggies to the side and drizzle a tiny bit of olive oil in the center then add the garlic. Cook until fragrant, about ⏱️ 35 seconds or so, don’t let it burn.
5
add tomato paste + lentils
tomato paste (double concentrated)1 Tbsp
6
Stir in the tomato paste then add the mushrooms and turn up the heat. Continue cooking on high as they will release a lot of water and we want that to evaporate. Once most of moisture has evaporated add the lentils and stir well.
tomato paste (double concentrated)1 Tbspwater1.75 cups
7
add wine + herbs
8
Pour in the wine and bring to a boil. Continue cooking until the wine has reduced by half. Add the bay and rosemary (+ porcini powder & kombu if using).
9
tomatoes + water
water1.75 cups
10
Transfer the tomatoes to a large bowl and using your hand crush them but keep a few larger pieces throughout for texture. Add the tomatoes with all the juices to the pot with the lentils. Pour in the water, stir well and bring to a constant simmer on medium heat.
water1.75 cups
11
simmer sauce
12
Partially cover with a lid and cook the sauce for ⏱️ 1 hour or until the lentils have cooked through and the sauce is reduced into a nice and thick ragu. Stir often making sure nothing sticks to the bottom and the tomato sugars don’t burn. Season with the sea salt and nutritional yeast half way. (TIP: If the lentils are absorbing more liquid than you’d like, you can add more water by 1/4 cup as needed).
nutritional yeast3 Tbspwater1.75 cups
13
add parsley + nutmeg
14
Once the sauce is done to your liking stir in the parsley and finish with a grating of nutmeg. Adjust seasonings to taste with salt and pepper.
15
toss with pasta
16
Toss with gnocchi or wide noodles and serve with extra parsley and chili flakes on top. (The sauce is best the second day after the flavors have had a chance to marry overnight. Only combine with as much pasta as you plan on eating right away and remember to discard the bay, rosemary sprig and kombu if using).
Nutrition Facts
calories
265 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
14 g
sugar Content
11 g
sodium Content
821 mg
protein Content
18 g
carbohydrate Content
42 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.5 g
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