Spaghetti with lentil Bolognese

Step 1/4

• ½ clove garlic
• ½ onion
• ½ carrot

• cutting board
• knife

Peel garlic and mince. Peel and dice onion. Slice carrot.

Step 2/4

• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 75 ml red wine
• 200 ml vegetable stock
• 1 bay leaves
• 100 g red lentils
• 300 g canned crushed tomatoes

• frying pan
• cooking spoon

Heat pan to medium-high heat and melt clarified butter. Sauté onion and garlic for approx. 1 min. Add carrot and sauté for approx. 2 min. Add tomato paste and sauté briefly. Deglaze with red wine. Add vegetable stock, bay leaves, red lentils, and crushed tomatoes. Stir well to combine. Cover and let simmer for approx. 20 min.

Step 3/4

• 250 g spaghetti

• pot

Bring a pot of water to the boil approx. 10 min. before the end of the cooking time. Cook spaghetti.

Step 4/4

• ¾ tsp sugar
• salt
• pepper
• Parmesan cheese for serving
• basil for serving

• strainer
• grater

Meanwhile, season the lentil Bolognese with sugar, salt, and pepper. Stir spaghetti and drain when al dente. Add to lentil Bolognese and fold in to combine. Serve with freshly grated Parmesan cheese. Garnish with basil. Enjoy!

Enjoy your meal!