Everyday cooking
Spaghetti Lentil Bolognese
The ultimate pasta recipe for a cozy dinner at home! Spaghetti Lentil Bolognese topped with Violife Prosociano is one of our favourites!
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Cooking time40 minutes
Prep time15 minutes
DifficultyEasy
Servings6 portions
- 1 pack Violife Prosociano, grated
- 500 g spaghetti
- 250 g lentils
- 400 g chopped tomatoes
- 600 ml vegetable stock
- 2 tbsp olive oil
- 150 g mushrooms, diced
- 2 onions, chopped
- 2 garlic cloves, diced
- 1 carrot, grated
- 2 celery stalks, finely diced
- 1 tbsp tomato purée
- Rosemary leaves, chopped
- 1 tsp cinnamon
- salt and Pepper, to taste
- A handful of basil
- In a frying pan heat the olive oil and gently sauté the mushrooms until golden. Remove the mushrooms from the pan and set aside.
- In the same pan, heat some more olive oil and sauté the onions with the garlic until soft. Add the carrots and celery until fragrant. Stir in the tomato purée, rosemary, cinnamon, salt and pepper. Finally, add the mushrooms back in the pan along with the chopped tomatoes, the lentils and the vegetable stock.
- Close the lid and bring to a simmer. Cook for 30 minutes.
- Meanwhile, boil the pasta according to pack instructions, drain and drizzle with some olive oil.
- When the sauce has thickened, stir through the basil leaves.
- Serve the pasta with the lentil bolognese and with grated Violife Prosociano. Garnish with basil leaves.
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