Vegetarian Bolognese and Pinot Noir
 
Ingredients
  • Pappardelle or spaghetti pasta
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 bay leaf
  • ½ chili flakes
  • 1 eggplant, diced
  • 1 cup mushrooms, diced
  • 4 cups pureed tomatoes
  • 2 tablespoons tomato paste (optional)
  • 2 cups cooked lentils
  • Salt and Pepper to taste
  • Fresh basil, to finish
Instructions
  1. Cook pasta according to directions.
  2. Heat a large saucepot over medium heat. Saute the onions, garlic, carrots and red pepper until soft.
  3. Add pureed tomatoes, paste, mushrooms and eggplant to the pan. Also stir in dried herbs and allow the sauce to reduce and develop flavor.
  4. Stir in lentils and cook until heated through.
  5. Taste and adjust salt and pepper.
  6. Serve lentil sauce over pasta and garnish with herbs.
Recipe by Honest Cooking at https://honestcooking.com/vegetarian-bolognese-pinot-noir/