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Vegetarian Bolognese

Vegetarian Bolognese 

Serves 4 


¼ cup green lentils, cooked and cooled  (see below)

½ cup red wine 

¼ ounce dried porcini mushrooms 

3 tablespoons olive oil 

1 medium carrot, coarsely chopped 

1 medium yellow onion, coarsely chopped 

2 stalks celery, coarsely chopped 

½ small red bell pepper, coarsely chopped 

4 cloves garlic, peeled  

1 (15-ounce) can pureed tomatoes 

2 tablespoons tomato paste 

1 tablespoon soy sauce  

1 teaspoon minced rosemary 

1 pound rigatoni, or your favorite pasta shape, cooked 


  • In a medium saucepan, heat the red wine until it just comes to a boil. Remove from the heat and add in the porcini mushrooms. Allow to cool for 15 to 20 minutes. Strain the mushrooms, reserving the red wine. Strain the red wine through cheesecloth or a fine mesh strainer to remove any grit from the mushrooms. Set aside. Finely chop the porcinis; set aside.  

  • In a food processor, add carrots and pulse until carrots are finely chopped. Remove and place in a medium bowl.

  • Add in onion, celery, bell pepper and garlic and pulse until finely chopped. Remove and add to the bowl with the carrots.

  • Add in the lentils and pulse just until the lentils are beginning to break up, being careful to not to puree. Set aside.  

  • In a medium Dutch oven or rondeau, heat the olive oil until it begins to shimmer. Add carrot mixture and cook until the mixture begins to soften, about 7 minutes.

  • Add in porcini and lentils and continue cooking until almost all the liquid has evaporated, about 5 minutes.

  • Add in the red wine and continue cooking for another 5 minutes or until the wine has almost evaporated.

  • Add in tomato puree, tomato paste, soy sauce, and rosemary and cook, partially covered, until the mixture begins to thicken about 30 minutes. Make sure to stir occasionally.

  • Remove from heat, toss with the pasta.


To cook the green lentils: 

In a medium saucepan, bring combine the lentils with 1 cup of water and bring to a boil. Reduce the heat to a simmer and cook, covered, until just al dente, 20 to 25 minutes. Remove from heat; strain and allow to cool, slightly


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