Lentil Bolognese

Finely chop 1 medium onion, 1 rib celery, 1 large carrot, and 3 cloves garlic with a knife or pulse them in a food processor. Heat 2 tablespoons extra virgin olive oil in a large pot. Add the chopped vegetables and sauté for 3 minutes on medium heat, stirring often. Add 2 tablespoons tomato paste, 8 ounces mushrooms (grated with the large holes of a box grater), ½ teaspoon rosemary, 2 bay leaves, 1 teaspoon salt, ⅛ teaspoon black pepper, and sauté for 5 minutes, stirring occasionally.

Rinse 1 cup dried lentils, checking for any stones, soil, or dirt. Add the rinsed lentils, 4 cups vegetable stock, and 24 ounces (one glass bottle) tomato puree to the pot. Simmer for 30 minutes, or until the sauce thickens and the lentils are cooked, stirring occasionally.

Discard the bay leaves. Stir in 3 tablespoons balsamic vinegar. Blend 1 to 2 cups of the sauce with an immersion blender or standing blender until you reach your desired texture. Taste and adjust for salt and balsamic.

Cook your favorite pasta in plenty of salted boiling water according to package instructions minus 2 minutes. Reserve 1 cup of pasta water, drain the pasta, and add it to a skillet with some lentil Bolognese. Add ½ cup reserved pasta water, toss on medium heat for 1 minute, then serve topped with basil leaves and parmesan cheese.

Serve and Enjoy!!