Lentil Bolognese with Tagliatelle
This vegetarian lentil bolognese with tagliatelle from Spoonsparrow delivers everything a classic ragu has – just without the meat!
Ingredients
- 400 g mushrooms (e.g. champignons, portobello, beech mushrooms)
- 150 g onions (2 pieces)
- 10 g garlic (2 cloves)
- 300 g carrots (3 pieces)
- 250 g celery stalks (3 stalks)
- 20 g olive oil (2 tbsp)
- 30 g tomato paste (3 tbsp)
- 100 ml vegetable broth (or red wine)
- 200 g red lentils
- 10 g fresh herbs (e.g. rosemary, oregano, sage, thyme)
- 800 g passata
- 400 g whole wheat tagliatelle
- Salt
- Pepper
- 50 g hard cheese (made with microbial rennet)
Instructions
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1.
Clean the mushrooms and cut them into small cubes. Peel and finely chop the onions and garlic. Wash and clean the carrots and celery. Roughly grate the carrots, cut the celery into small cubes.
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2.
Heat the olive oil in a casserole dish and brown the vegetables vigorously over high heat for 5–6 minutes. Stir in the tomato paste and roast for 3–4 minutes. Pour in the red wine, reduce the heat and let it simmer completely.
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3.
Meanwhile, rinse the lentils in a sieve. Wash, shake dry and chop the herbs. Add the lentils, herbs and passata to the vegetables, stir and simmer on low to medium heat for 10–15 minutes until the lentils are cooked. Season with salt and pepper.
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4.
In the meantime, cook the tagliatelle according to package directions in plenty of boiling salted water until al dente.
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5.
Add the tagliatelle to the lentil bolognese with 3–4 tbsp of cooking water and stir briefly. Distribute the lentil bolognese with tagliatelle on four plates and serve with grated hard cheese.
