Lentil bolognese

'its not really a bolognese'

I don't really think about bolognese as Italian. is that odd? its named after an Italian city and I certainly hope to bring some of the spirit of 'La grassa' to the dish. Often when you order or make a vegetarian bolognese it doesn't read as one it may be nice but it's often a pomedoro with pretensions. i have a friend who absolutely loves bolognese but doesn't see the lead time for a bolognese as a particular impediment. She isn't vegetarian but lentils proved to be the answer they lend a kind of savory density to the ragu.

Green lentils (just use a can if you have time to boil lentils you have too much time,)
Carrot (minced)
Celery (minced)
Onion (minced)
Garlic (minced)
Tomato puree (about a teaspoon)
Tin of toms
Bay leaf
Dry vermouth (about a cup)
Parmesan rind (a Parmesan rind is an absolute gold mine of umami please don't throw them away chuck them in a soup a stew or a sauce like this and it will lend a depth to it. i would like to be able to buy Parmesan rinds but i cannot find a friendly enough cheese-monger)
salt
pepper
olive oil
butter

A base of a hearty sauce like this often calls for what is known in Italy as sofrito (I tend to say Mirepoix for some reason) to do this we cook the carrot, celery and onion in the butter and oil on quite low heat for about fifteen or twenty minuets.
After the sofrito has softened add the garlic and sautee breifly before adding the tomato puree and cook off for about two minuets before adding the Parmesan rind and vermouth and reduce by half.
Add the lentils and tomatoes, cook for about seven minuets.

Combine with pasta (Don't serve it on top) and serve. tagliatelle or rigatoni would be my choice but anything that isn't fusilli or a small soup pasta. top with Parmesan cheese if you want. I most often use parsley on top of this recipe instead of basil not sure why really.

Comments

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