Hearty lentil bolognese recipe

 

Ingredients:

• 1 tablespoon olive oil
• 1 small white onion, very finely diced
• 1 medium carrot, very finely diced
• 1 celery stalk, very finely diced
• 8 ounces baby bella mushrooms, very finely diced
• 6 large cloves garlic, minced
• 1/2 cup dry red wine
• 2 cups vegetable broth
• 3/4 cup brown or green lentils, rinsed and drained
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1 bay leaf
• 1/2 teaspoon each: crushed red pepper flakes, dried thyme, dried oregano, smoked paprika
• 1/3 cup milk (dairy or plant-based)
• 2 tablespoons balsamic vinegar
• Toppings: chopped fresh basil and freshly-grated Parmesan
• 1 pound uncooked pasta (I used pappardelle)

Instructions:

1. Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrot, celery, and mushrooms and sauté for 6 minutes, stirring occasionally. Add the garlic and sauté for 5 minutes, stirring occasionally.
2. Add the red wine and stir to combine, using a wooden spoon to scrape up any browned bits that may have stuck to the bottom of the pot.
3. Add the vegetable broth, lentils, crushed tomatoes, tomato paste, bay leaf, crushed red pepper flakes, thyme, oregano, and smoked paprika, and stir to combine. Continue cooking until the sauce nearly reaches a very low simmer. Reduce heat to low (or whatever temperature is needed to maintain a very low simmer) and cover. Simmer for 25-30 minutes, or until the lentils are tender, stirring the sauce once every 10 minutes.
4. Meanwhile, cook the pasta in a large pot of generously-salted boiling water until it is just al dente. (Avoid overcooking the pasta.) Reserve 1 cup of the starchy pasta water, then drain the pasta.
5. Remove and discard the bay leaf. Stir in the milk and balsamic vinegar until combined. Taste and season the sauce with however much salt and pepper is needed. If the sauce is too acidic, you’re welcome to also add in a few teaspoons of sugar. If the sauce seems too thin, add in some of the reserved starchy pasta water or extra milk as needed.
6. Serve warm with the al dente pasta, garnished with lots of basil and Parmesan, and enjoy!

Tips:

• For a richer flavor, you can use beef or chicken broth instead of vegetable broth.
• If you don't have any fire-roasted crushed tomatoes, you can use regular crushed tomatoes.
• To make the sauce ahead of time, simply follow the instructions through step 5. Let the sauce cool completely, then store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the sauce overnight in the refrigerator, then reheat it in a saucepan over medium heat until warmed through. Stir in the al dente pasta and serve immediately.