Lentil Bolognese

Step 1

FLAVOR BASE: Finely chop 1 medium onion, 1 rib celery, 1 large carrot, and 3 cloves garlic with a knife or pulse them in a food processor.Heat 2 tablespoons extra virgin olive oil in a large pot. Add the chopped vegetables and sauté for 3 minutes on medium heat, stirring often.Add 2 tablespoons tomato paste, 8 ounces mushrooms (grated with the large holes of a box grater), ½ teaspoon rosemary, 2 bay leaves, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté for 5 minutes, stirring occasionally.

Step 2

SIMMER: Rinse 1 cup dried lentils and look for foreign objects such as stones, soil, or dirt.Add rinsed lentils, 4 cups vegetable stock, and 24 ounces (one glass bottle) tomato puree to the pot and simmer for 30 minutes or until the sauce thickens and the lentils are cooked. Stir occasionally.

Step 3

FINAL TOUCH: Discard the bay leaves and stir in 3 tablespoons balsamic vinegar.Finally, blend some of the sauce (1 to 2 cups) with an immersion blender or standing blender until you reach your desired texture.Taste and adjust for salt and balsamico.

Step 4

SERVING SUGGESTIONS: Cook your favorite pasta (we recommend tagliatelle, fettuccine, or spaghetti) in plenty of salted boiling water as per package instruction minus 2 minutes. Reserve 1 cup of pasta water, drain the pasta, and add it to a skillet with some lentil bolognese.Add ½ cup reserved pasta water, toss on medium heat for a minute, then serve topped with basil leaves and parmesan cheese.