ITALIAN “SAUSAGE” AND LENTIL BOLOGNESE WITH MUSHROOMS

SERVES

2-4

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

For the Bolognese:
12 oz Pure Farmland Mild Italian Plant-Based Protein Starters
2 Tbsp vegetable oil
1 cup diced mushrooms
1 small diced yellow onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, sliced
Pinch red pepper flakes
Salt and pepper
1 cup red wine (optional)
1 14-oz. can crushed tomatoes
1 cup milk or unflavored almond milk
1 cup green lentils
3 cups vegetable stock
2 bay leaves
1 sprig rosemary
2 sprigs thyme
1 box rigatoni, cooked al dente
Grated cheese and fresh basil for garnish

DIRECTIONS

For the Bolognese:

Heat oil in a Dutch oven or pot over medium high-heat. Add protein starters and cook until well browned. Remove and set aside.

To the same pan, add mushrooms and cook until browned. Remove and set aside. Add onions, carrots, celery, garlic, red pepper flakes, salt, and pepper. Cook until vegetables are softened but not mushy.

Add red wine and reduce to cook out alcohol. Add tomatoes, milk, and reserved cooked protein.

Add lentils, vegetable stock, bay leaves, rosemary, and thyme.

Bring to a boil, reduce to a simmer, and cook until lentils are softened. Remove rosemary and thyme sprigs and adjust seasoning if necessary. (You many need to add more liquid as the sauce reduces.)

Serve with rigatoni and garnish with cheese and fresh basil.

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