Spaghetti with Lentil Bolognese
Servings: 4
Calories: 739kcal
Ingredients
- 1 lb Spaghetti
- ¾ Cup Lentil
- 2 Carrots small - diced
- 1 Onion small - diced
- 2 stalks Celery
- 28 oz Tomato Sauce
- ½ Cup Milk
- 2/3 Cup Red wine
- 1 T Basil dried
- ½ T Oregano dried
- ½ TB Sugar
- 1 T Salt
- ½ T Worcestershire sauce
- ½ Cup Chicken broth
- 3 cloves Garlic
- 2 TB Butter
Instructions
- Heat large pot/pan, like a dutch oven, over medium heat.
- Add oil and warm for a couple minutes.
- Add onions, carrots and celery to the pan and saute for 6-8 minutes.
- Dump the veggies into a food processor and buzz until almost smooth. Then return to the pan with the garlic.
- Add red wine and cook for 5-7 minutes.
- Add tomato sauce sugar, oregano, basil, salt, and worcestershire sauce. Cover and cook for 30 minutes.
- Add lentils and milk to the pan and cook an additional 25 minutes uncovered.
- Add butter and turn off heat, swirling the butter until dissolved.
- Serve with pasta and fresh parm!
Nutrition
Calories: 739kcal | Carbohydrates: 129g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 3025mg | Potassium: 1584mg | Fiber: 19g | Sugar: 19g | Vitamin A: 6309IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 7mg
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