A hearty, plant-forward take on the classic — this lentil bolognese gets its rich depth from porcini mushrooms, walnuts, and a splash of red wine, finished with a spoonful of Aceto Balsamico di Modena for balance. We sauté everything in our Frantoio Extra Virgin Olive Oil, mild enough to let the other flavors shine. Ladle it over pappardelle for a satisfying dinner that happens to be vegetarian.
Ingredients
- 2 tablespoons Frantoio 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
- ½ cup finely chopped walnuts
- 4 cups vegetable broth
- ½ cup dry porcini mushrooms
- 14 ounce can crushed tomatoes
- 1 tablespoon Aceto Balsamico di Modena
- 12-16 oz pappardelle
- Parmesan cheese for topping
Instructions
- 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!
