• Lentil Bolognese


    6 Portions

    • Ingredients
    • Canola oil
      1½ oz.
    • Pancetta or prosciutto, minced
      ¼ cup
    • Onion, medium, minced
      1 each
    • Celery stalk, with leaves, minced
      ½ cup
    • Carrot, small, minced
      ½ cup
    • Garlic cloves, minced
      2 each
    • Beef or pork, ground
      ½ cup
    • Italian sausage, sweet
      ½ cup
    • Whole green lentils
      1 cup
    • Dry red wine
      4 oz.
    • Chicken or beef stock
      12 oz.
    • Milk
      1 pint
    • Tomatoes, canned, drained, chopped
      3 each
    • Basil, chiffonade
      ¼ cup
    • Oregano, minced
      1 tsp.
    • Salt
      as needed
    • Ground black pepper
      as needed


    1. In a saucepot, heat the oil, and sauté the pancetta or prosciutto with the onion, celery, and carrots until the onions just begin to caramelize.
    2. Drain any excess fat, add the garlic, and cook until aromatic.
    3. Add the ground meat, the sausage, and the lentils to the pan and gently cook over medium heat until the meats turn deep brown; drain any excess fat.
    4. Add the wine to the skillet and deglaze until wine has reduced by half, about 3 minutes.
    5. Stir in the stock and let it simmer slowly until only ¼ cup liquid remains.
    6. Stir in the milk. Simmer, partially covered, for 1 hour. Stir frequently to prevent the mixture from sticking.
    7. Add the tomatoes. Cook, partially covered, at a very slow simmer for another 25 minutes.
    8. Add the basil and the oregano and continue to cook until the sauce resembles a thick, meaty stew. Season with salt and pepper and serve with preferred pasta.