Rigatoni Lentil Bolognese (Edit recipe)

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I'm the first to admit that I love plant-based beef in a good Bolognese recipe. However, lentils are packed with protein, low in fat, and can create the most fabulous Bolognese with the right love and attention. Hope y'all enjoy this one!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

20

Serves: 4

Ingredients

454 grams Rigatoni Pasta
0.25 cup Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
0.5 tsp Red Pepper Flakes
5 sprigs Thyme, Fresh
1 tsp Oregano, Dried
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Carrots, diced
1 Tbsp Tomato Paste
0.75 cup White Wine, I used an Ontario Pelee Island Pinot Grigio
796 ml San Marzano Peeled Tomatoes, Canned
0.5 cup Water
1 whole Bay Leaf
540 ml Lentils, Canned, drained & lightly rinsed
0.5 cup Heavy Whipping Cream, room temp
2 Tbsp Butter, Unsalted, room temp
0.333 cup Grana Padano Cheese, finely shredded + garnish
1 tsp Sea Salt, More to Taste
1 whole Basil, Fresh, Garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, garlic, pepper flakes, and oregano, in a medium sized pot set to just about medium heat. Once heated, let everything sizzle for 30 seconds before adding the onion, celery, carrot, and a good pinch of salt. Stir and cook about 5 minutes before adding the tomato paste. Continue to cook another 2 minutes before adding the wine and another good pinch of salt. Simmer until reduced and add the san marzano tomatoes, rinsing out the can with the 1/2 c water and adding that, & bay leaf. Use your stirring spoon to bust up the whole tomatoes as best you can and stir in the lentils. Let the sauce come to a boil and once boiled, add the 1 tsp salt, reduce to medium low and simmer for 1 hour. At about the halfway point, use a potato masher and mash up some of the lentils. Do this again right before it's finished cooking. Make sure to stir the Bolognese occasionally.
Bring a large pot of cold, salted water to a boil. Once boiled, add the rigatoni and cook to al dente. Strain, reserving 1 C pasta water.
Begin heating the cream & butter in a large skillet set to medium. Once heated, add the bolognese sauce to the pan and continue to stir until heated and combined in the pan. Add the cooked rigatoni to the skillet along with a little of the reserved pasta water. Stir to coat, reduce heat to medium low, and let everything bubble away together as it reduces, stirring often. Once the sauce has thickened a bit, turn off the heat, add stir in the 1/3 C grana padano. Stir until combined, adding additional pasta water if needed to help everything melt and combine together. Taste and adjust your salt if needed.
For service, pluck out the bay leaf & thyme sprigs. Serve up your rigatoni with additional grated grana padano and fresh basil. ENJOY!

Notes

This recipe was absolutely delicious, but I'm realizing I created too many steps here. It's an older recipe!
To save dishes, make your Bolognese sauce in a large, deep skillet. Use room temperature butter & cream and simply fold that in instead of using two separate pans.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	980
Fat:	39 g
Carbohydrates:	134 g
Protein:	36 g
Cholesterol:	74 g
Sodium:	951 mg
Fiber:	18 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.