Cumin and nutmeg give this lentil Bolognese an unexpected warmth that sets it apart from other pasta sauces in your rotation.
Lentil Bolognese
Cumin and nutmeg give this lentil Bolognese an unexpected warmth that sets it apart from other pasta sauces in your rotation.
Ingredients
- 2 tablespoons butter or oil
- 2 medium onions chopped
- 2 celery ribs chopped
- 2 small carrots chopped
- 4 garlic cloves minced
- 1 cup dry red wine or water
- 1 cup beef or vegetable broth
- 1-1/2 cups dried lentils rinsed
- 1 can 28 ounces crushed tomatoes
- 1 can 15 ounces tomato sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon minced fresh basil
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon each ground cumin nutmeg and pepper
- 1/2 cup heavy whipping cream
- 2 tablespoons minced fresh parsley
- 1/2 cup grated Parmesan cheese
- Hot cooked pasta
Instructions
- In a Dutch oven, cook the onions, celery and carrots in butter over medium heat until tender. Add garlic; cook 2 minutes longer. Stir in the wine, broth, lentils, tomatoes, tomato sauce, tomato paste, bay leaves, basil, sugar and seasonings. Bring to a boil. Reduce heat; simmer, covered, until thickened, stirring occasionally, 1-1/2 to 2 hours.
- Discard bay leaves. Add the cream and parsley; cook 2 minutes longer. Stir in Parmesan cheese. Serve with pasta and additional fresh basil.
