Bucatini with Lentil Bolognese
12/320 oz/gr Bucatini or any other pasta
1 cup of Brown lentils, dry (or use 3 cups canned and drained)
1 Carrot finely chopped
1/2 Onion finely chopped
1 cup Mushrooms finely chopped
1/4 cup White wine
1/2 cup Tomato puree
3 cups Tomato sauce I used semi chunky
1 cup Cherry tomatoes cut in half (optional)
1 tbsp Ground onion
1 tsp Dried oregano
1/2 tsp Paprika
Boil the lentils for about 20 minutes, or until tender.
In the meanwhile, pan fry the onion in two spoons of olive oil for a few minutes, until translucent.
Add the carrot and mushrooms, then pour the wine and stir till completely absorbed.
Add the spices and herbs, stir to combine and cook 5/7 minutes longer.
Boil the pasta.
When the lentils are ready place them in the pan with the sauté vegetables, add the puree, tomato sauce and the chopped tomatoes. Season with salt and pepper at taste and cook for 10 minutes more (cooking time might vary a bit if you have used canned lentils.)
When the pasta is al dente, drain and serve with a portion of Bolognese.