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Lentil Bolognese sauce
by: Margherita Romagnoli
- Preparation 5 min
- Cooking 80 min
- Portions 4 pers.
Ingredients needed
Serves 4
- 250 g small lentils
- 2 cups Favuzzi diced tomatoes
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- ½ yellow onion, finely chopped
- 1 garlic clove
- 2-3 bay leaves
- 1/3 cup intense Favuzzi extra virgin olive oil
- Vegetable stock
- Salt and pepper
Products used in this recipe
Steps of preparation
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Soak the lentils in water for about 1 hour.
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In a large pot (with a heavy bottom if possible), sauté the carrot, celery, onion and whole garlic clove in olive oil.
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Cook over moderate heat, stirring frequently to avoid sticking to the bottom of the pot, until the vegetables are tender.
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Drain the lentils and rinse well; add to the vegetables and sauté a few minutes to let the flavours meld.
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Remove the garlic clove, add the tomatoes and pour in two ladlefuls of hot stock.
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Add the bay leaves, season with salt and pepper and simmer the sauce for 30-40 minutes over low heat until the lentils are cooked, but still firm enough to retain their shape.
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Check on the Bolognese during cooking by stirring frequently; if the sauce becomes too dry, add a bit of hot stock.
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However, keep in mind the final result should be a fairly thick sauce.
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