Spaghetti with lentil bolognese
finished with mozzarella cheese
You won't miss the meat in this vegetarian version of the classic bolognese. What many people don't know is that the secret of the Italian bolognese is actually in the vegetables - getting the quantities right and cooking them to produce the flavours the sauce is famous for.
Nice and quick!
milk, wheat, celery, gluten
Fried tomato sauce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables. Peel the carrot, tomatoes, onion and garlic. Finely chop the garlic, onion and celery. Grate the carrot. Blend the tomatoes without their ends.
Heat 1 tablespoon of olive oil in a pan and cook the garlic, onion and celery for 3-5 minutes until the onion is browned. Add the carrot and let it cook for another 5 minutes while stirring occasionally. Add the blended tomato and the tomato sauce. Season it with the oregano, parsley, cumin and salt and pepper to taste. Cook everything for 10 minutes over medium heat.
Cook the pasta in a pot with plenty of boiling water for 8 minutes and add salt to taste. Check the pasta and when ready, drain the water and set the pasta aside.
Add the lentils to the tomato mixture and mix it all together. The sauce should still be a little liquid. If not, lower the heat a little and add 2 tablespoons of hot water. Cook everything for another 10 minutes until the liquid has been evaporated and turn off the heat.
Mix the spaghetti with the lentil bolognese sauce and add a thread of olive oil. Grate the cheese.