Lentil ragout Bolognese

By smuz90

Rich ragout made with lentils instead of meat, traditional recipe from my grandmother

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Rate this recipe 3.9/5 (21 Votes)

1 Picture

Ingredients

Brown lentils
500g tomato sauce
1 onion
1 clove garlic
1 carrot
1 stick of celery
olive oil
salt
fresh sage
fresh rosemary
cinnamon
black pepper
1 glass red wine
nutmeg
some dried porcini mushrooms

Details

servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget

Preparation

Step 1

Cook the lentils until fairly soft with a bay leaf.

Step 2

Chop onion, carrot, garlic and celery very finely and sautè in olive oil for 5 minutes.

Step 3

Add the cooked lentils and sautè for a minute, then add the herbs and spices and the wine. Soak the mushrooms in warm water.

Step 4

Once the wine has evaporated a bit, add the tomato sauce and the mushrooms and let cook for at least 20 minutes.

Step 5

Serve on pasta or gnocchi.

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