Lentil Bolognese

Buy or find
Olive oil, 1 tbs
Brown onion, 1, diced
Garlic cloves, 4, crushed
Dried oregano, a pinch
Dried thyme, 1 tsp
Kosher salt, 1 1/2 tsp
Freshly ground black pepper
Tomato paste, 150g
Dry red wine, 1/2 cup
Vegetable stock, 3 cups
Red lentils, 1 cup, soaked for 20 minutes
Pecans, 1/4 cup, finely crushed
Passata, 400ml
400g pasta
Balsamic vinegar, 1 tbs
Fresh parsley and fresh basil leaves, a small handful of each, chopped very finely

Do
Heat a large saucepan over medium-high heat.

Add the olive oil and when it is shimmering, add the onions and a pinch of salt.

Stir occasionally and cook the onions until softened and beginning to brown, about 10 minutes.

Add the garlic, thyme, oregano, 1 1/2 tsp kosher salt, and pepper to taste. Stir frequently and cook for 90 seconds.

Add the tomato paste and cook for 2-3 minutes to caramelise, stirring, until it is dark red. Make sure you reach a really dark red for a super caramelised effect.

Add the wine and cook for 1-2 minutes.

Pour in the vegetable stock and stir.

Add the lentils and pecans, and stir to incorporate. Heat until the mixture comes to a boil, reduce the heat to medium-low to maintain a simmer for 20 minutes, stirring to prevent the sauce from sticking to the pan.

Add the tomatoes and simmer for another 20 minutes or longer until desired consistency and flavour have been achieved, stirring, to prevent the sauce from sticking to the pan.

Cook the pasta in salted water according to the packet instructions.

Reserve 1/2 cup pasta water. Drain the pasta.

Taste the sauce and season as required. Add the balsamic vinegar and stir to combine.

Combine the pasta with the sauce. Sprinkle the herbs and serve with grated Parmesan cheese.

Serve

If not eating straight away don’t mix the sauce with the pasta because the sauce dries out the pasta by being absorbed by it.