Lentil Bolognese
Chef Jared Gierisch
RECIPE NOTES
Preparation Time: 25 minutes
Cooking Time: 1 hour
Makes 4 portions
INGREDIENTS
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1 tbsp oil
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½ cup onion, minced
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⅓ cup celery, minced
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⅓ cup carrots, minced
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⅓ tbsp garlic, minced
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¾ cup ground beef
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1 tsp dried basil
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1 cup green lentils, cooked
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8 oz. beef broth
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10 oz. milk
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¾ cup canned tomatoes
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1 tsp salt
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½ tsp black pepper
DIRECTIONS
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In a sauce pot heat the oil and add the onion, celery, and carrots cook until the onions just begin to change color.
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Add the garlic, and cook for a few minutes.
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Add the ground beef, and dried basil and gently cook over medium heat until the meat turns deep brown. Then drain any excess fat.
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Take a little bit of the stock and stir in the pan and remove any pieces of ground beef stuck to the pan, then add the lentils to the pan.
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Stir in the rest of the stock and let it simmer slowly until only ¼ cup liquid remains, about 10 minutes.
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Then stir in the milk and simmer on low heat, partially covered, for 20 minutes. Stir frequently to prevent the mixture from sticking.
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Add the tomatoes and cook, partially covered, at a very slow simmer for another 20 minutes.
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Continue to cook until the sauce resembles a thick, meaty stew. Season with salt and pepper and serve with preferred pasta.