Can you say hearty? That's exactly what a Bolognese sauce is, like a warm hug in a bowl of pasta. Use our fresh EVOO and 25 year aged Denissimo Dark Balsamic Vinegar.
Ingredients
2 tablespoons Extra Virgin Olive Oil
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 your taste
3 tablespoons tomato paste
1/2 cup dry red wine
1 cup lentils
½ cup finely chopped walnuts
4 cups vegetable broth
½ cup dry porcini mushrooms
14 oz can crushed tomatoes
1 Tbsp Denissimo Dark Balsamic Vinegar
12-16 oz pappardelle pasta
Parmigiano Reggiano cheese, for topping
Preparation
In a large skillet, warm the olive oil over medium heat, add the onion, sautéing for 5 minutes until translucent.
Add the carrots, garlic, basil, oregano, chili flakes, and salt – sautéing 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 Balsamic Vinegar. 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 Parmigiano Reggiano cheese and enjoy!