- 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
Soak the lentils in water for about 1 hour.
In a large pot (with a heavy bottom if possible), sauté the carrot, celery, onion and whole garlic clove in olive oil.
Cook over moderate heat, stirring frequently to avoid sticking to the bottom of the pot, until the vegetables are tender.
Drain the lentils and rinse well; add to the vegetables and sauté a few minutes to let the flavours meld.
Remove the garlic clove, add the tomatoes and pour in two ladlefuls of hot stock.
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.
Check on the Bolognese during cooking by stirring frequently; if the sauce becomes too dry, add a bit of hot stock.
However, keep in mind the final result should be a fairly thick sauce.