Lentil & Sausage Bolognese
Servings 4
Ingredients
- 5+ tablespoons extra-virgin olive oil
- 8 oz. mild Italian pork sausage
- 1 small white onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh sage leaves, chopped
- 4 medium garlic cloves, peeled and chopped
- 1 pinch red pepper flakes
- 1½ tablespoons tomato paste
- 1 28-oz can whole plum tomatoes, preferably San Marzano San Marzano are worth the extra cost for their sweet and tender flavor
- 3/4 cup French green lentils (lentilles du Puy)
- 1½+ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 13 oz. campanelle shaped pasta
- 2 tablespoons unsalted butter
- 1 cup Parmigiano-Reggiano, grated
- fresh parsley, chopped as a garnish
Instructions
- In a 12-inch sauté pan heat the olive oil over medium heat. Add the sausage and onion, stirring and breaking up the sausage until the onions are just softened. Add the carrots and celery, stir to combine. Continue to cook until the sausage is browned and the vegetables are tender, about 15-20 minutes. Add more olive oil if the pan gets too dry.
- Stir in the rosemary, sage, garlic, and red pepper flakes. Cook for about 1 minute and then stir in the tomato paste. Continue to cook for 1 to 2 minutes to slightly brown and incorporate the tomato paste.
- Add the can of tomatoes and 1½ cups of water. Using a wooden spatula break up the tomatoes. Stir in the lentils, 1½ teaspoons of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a simmer and continue to cook at a low simmer for 40-60 minutes or until the lentils are tender. Add more water if the pan gets too dry.
- Bring a large pot of water to a boil. Add salt and pasta and cook 1 minutes less than the package directions. Reserve a cup of pasta water. Drain the pasta and transfer it to a large shallow serving bowl. Toss the pasta with the butter and add the lentil & sausage sauce, and cheese. Sprinkle with some of the pasta water to achieve your desired sauce consistency. Drizzle with a finishing touch of extra virgin olive oil and chopped parsley. Serve with extra cheese and freshly ground pepper.