This Italian classic gets a make over; and we have the secret. It is all about the sauce.....but we think you already knew this. We tread lightly bringing you this recipe, as we all know that no one makes a bolognese like there mother or grandmother - but this one will definitely give it a good nudge.
Ingredients:
1 cup lentils
4 cups water
1 tablespoons olive oil
1 cup onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
1 cup mushrooms, sliced thin
2 cloves garlic, diced
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
1 500g jar of tomato sauce with herbs
2 tablespoons maple syrup
1 tablespoon yellow mustard
salt and pepper to taste
1 14.5oz box of gluten free penne or rigatoni pasta, cooked, drained with pasta water reserved
1/4 cup reserved pasta water.
Directions:
In a small pot over high heat, combine the lentils and water.
Cover and bring to a boil.
Once water and lentils are boiling, lower heat and simmer for about 20 minutes or until lentils are soft.
Drain and set aside.
10 minutes before the lentils are done boiling, preheat a large soup pot with the olive oil over medium heat.
Sauté the onion, bell pepper, carrot, celery and mushroom in the oil for about 7 minutes or until veggies are until softened.
Add the garlic and sauté for a minute more.
Add the cooked lentils, Italian seasoning, red pepper flakes, salt and pepper to taste. Mix to combine.
Add the sauce, maple syrup, mustard and reserved pasta liquid to the pot. Mix to combine.
Add the cooked pasta to the pot. Simmer for at least 10 minutes.
AND here is the Seceret.....
The longer you allow the dish to simmer the more the flavors will come together and the thicker the sauce will get.
Serve when sauce reaches desired consistency and flavor.
