30-Minute Lentil Bolognese Sauce (Print Version)
# Ingredients:
01 -
14 grams dried porcini mushrooms
02 -
Boiling water
03 -
2 tablespoons olive oil
04 -
1 large shallot, fine diced
05 -
1 small stick celery, fine diced
06 -
1 small-medium carrot, fine diced
07 -
3 cloves garlic, minced
08 -
½ teaspoon smoked paprika
09 -
1 bay leaf
10 -
2 teaspoons thyme leaves, minced or 1 teaspoon dried thyme
11 -
162 ml canned tomato paste
12 -
561 ml canned lentils, drained and rinsed
13 -
Sea salt and ground black pepper, to taste
14 -
2 cups prepared marinara sauce
15 -
1 cup reserved porcini soaking water
16 -
2 teaspoons Tamari soy sauce
17 -
1 tablespoon aged balsamic vinegar
18 -
⅓ cup non-dairy creamer or rich milk
19 -
340-396 grams dry rigatoni pasta
20 -
Chopped flat-leaf parsley, for serving (optional)
# Instructions:
01 -
Place the dried porcini mushrooms in a bowl. Cover them with boiling water and set aside for 30 minutes. Once rehydrated, drain the mushrooms (reserving the water). Finely mince the mushrooms and set aside.
02 -
Get a pot of boiling water ready for the pasta and set aside.
03 -
Heat a braiser-style pot or deep skillet over medium heat. Once hot, add the olive oil and swirl to coat. Add the shallots, celery, and carrot, and sauté until vegetables are tender and slightly caramelized, about 8-10 minutes. Lower the heat if browning too quickly.
04 -
Stir in the garlic, smoked paprika, bay leaf, and thyme. Cook for 1 minute until fragrant.
05 -
Add the tomato paste to the pot and stir continuously for 2-3 minutes, allowing it to darken slightly.
06 -
Add the drained lentils and chopped porcini mushrooms. Season with salt and pepper, stirring to combine.
07 -
Add the marinara sauce and reserved porcini soaking water, and stir. Bring to a boil before reducing to a simmer. Partially cover with a lid and cook for 10 minutes, stirring occasionally.
08 -
Cook the pasta according to package instructions minus 2 minutes, as it will finish cooking in the sauce.
09 -
After 10 minutes of simmering, stir in the Tamari and balsamic vinegar, followed by the non-dairy creamer or milk. Adjust seasoning to taste and remove the bay leaf.
10 -
Add the mostly cooked pasta to the simmering sauce. Cook for an additional 2-3 minutes until the pasta is al dente. Serve hot, garnished with chopped parsley if desired.
# Notes:
01 -
Reserve 1 cup of porcini soaking water for the sauce.
02 -
Cook tomato paste thoroughly to remove its metallic taste.
03 -
Use aged balsamic vinegar for enhanced flavor.
04 -
Unsweetened non-dairy creamer adds richness to the sauce.