Rigatoni Lentil Bolognese

Rigatoni Lentil Bolognese





Prep Time: 20 Min
Cook Time: 1 Hour 15 Min

Yields: 4 Servings 

WHAT YOU NEED

• 1 Lb. Dry Rigatoni Pasta
• 2 Tbsp. Unsalted Butter
• 1/2 C Whipping Cream
• 1/3 C Grana Padano, shredded
• Fresh Basil - Garnish
• 1/4 C EVOO
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled & diced
• 3 cloves Garlic, crushed & minced
• 5 sprigs Fresh Thyme
• 540ml Lentils, drained & rinsed
• 3/4 C White Wine
• 796ml San Marzano Tomatoes
• 1/2 C Cold Water
• 1 Tbsp. Tomato Paste
• 1 Bay Leaf
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Fresh Oregano, chopped
• 1 Tsp. + Sea Salt

DIRECTIONS

• 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. Simmer until reduced and add the san marzano tomatoes & 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, 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. 
• For service, pluck out the bay leaf & serve up your rigatoni with additional grated grana padano and fresh basil. ENJOY!

HAPPY VEG