Ingredients
4
4 servings
- •8 oz dried spathetti
- •2 tablespoons olive oil
- •½ large yellow onion, minced
- •2 medium carrots, sliced
- •1 stalk celery, sliced
- •4 cups white mushroom, sliced
- •1 teaspoon salt, plus more to taste
- •1 teaspoon pepper, plus more to taste
- •½ cup red wine
- •3 cloves garlic, minced
- •28 oz diced organic tomato
- •¼ cup tomato paste
- •2 cups vegetable broth
- •1 cup dried brown lentils
- •½ teaspoon dried basil
- •½ teaspoon dried oregano
- •½ teaspoon dried rosemary
- •½ teaspoon baking soda
- •¼ cup finely chopped fresh parsley, for garnish
Instructions
- In a large pot, cook the pasta according to the package instructions. Drain and set aside.
- Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
- Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
- Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
- Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
- Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
- Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
- Garnish with parsley.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 939
- Carbohydrate: 117g
- Fat: 39g
- Fiber: 10g
- Protein: 23g
- Sugar: 20g
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