I always love the classics. Bolognese. Lasagne. Carbonara. Those warming, hearty, family friendly, grab a plate and get cosy dishes. As the darker nights come in and the cooler air arrives (cough cough Florida…please?!) There’s just something about these kind of foods that just make you feel at home, at ease and full up…
This recipe really just showcases the bold flavours of a Bolognese. Pretty much just swapping out ground beef for black lentils. It tastes rich and authentic, it’s the simple classic, delicious & elegant. Well. It’s elegant until you watch me attempt to eat the spaghetti and then…? Sorry.
Also I made my Bolognese in a cast iron skillet. I have to admit me and my skillets had a love hate relationship. I love them but they hated me. Until I learned how to season a pan properly. And now they’ve forgiven me, a little anyway. Why aren’t we took aside at school and shown how to do that ?!?! Anyway. Enough of my ramblings.
So what better way to celebrate the beauty of Pasta I ask you?
Hmmmm. Someone take me back to Italy please?!
2 Cups Black lentils cooked in Vegetable stock, according to packet instructions.
1 tbs olive oil
1 Carton Baby Portabella mushrooms
2 Cloves Garlic
1 Tsp Italian dried Herbs
1 Jar Pasatta
2 Tbs tomato puree
(Splash of red wine optional)
1 Packet of your favourite Spaghetti ( I used my favourite brown rice one from Aldi)
First up cook your lentils, preferably in some veggie stock.
Pop a big pan of water on to boil for the spaghetti. And salt it well.
Dice the onions, mushrooms and garlic. Heat the olive oil gently on a medium heat and add the mushrooms and onion with a pinch of salt. Once they’ve began to soften add the garlic.
Drop your spaghetti into the other pan carefully.
Add the Italian spices to the skillet, and add the pasatta. Stir through the tomato paste and the splash of wine if using. Let simmer gently for a minute or two then add in your drained cooked lentils. Give everything a good mix and pinch a 1/4 cup of the pasta water and add that to the sauce too.
Drain the pasta once it’s cooked to how you like it.
Serve with plenty of fresh basil and a good grind of black pepper.
Serve straight away.