Tuscan-Inspired Lentil Bolognese: Ragù di lenticchie With Pappardelle

Lentil pasta sauce made into a vegetarian bolognese ragù in a large skillet mixed with pappardelle noodles.

5 from 1 vote

Tuscan-Inspired Lentil Bolognese: Ragù di lenticchie With Pappardelle

This traditional Italian recipe is a testament to how simple ingredients create a masterpiece. Lentils take center stage in this rich, hearty ragù, offering all the cozy flavors of a classic Bolognese but with a plant-based twist.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Meatless Main Dish

Cuisine: Italian

Servings: servings

Calories: 487kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1½ Tablespoons olive oil
1 large onion diced
1 ½ cups carrot small diced
1½ cups celery diced
4-6 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1½ teaspoon kosher salt more to taste
black pepper to taste
5.3 oz tube of tomato paste (150g) see note 1
½ cup dry red wine (120 ml)see note 2 (optional)
¼ teaspoon red pepper flakes
3 cups vegetable broth (720 ml)
1 cup red lentils soaked (185g)
¼ cup toasted walnuts (32g) finely crushed
14.5 ounce can of crushed tomatoes (410g)
12-16 ounce pappardelle may also use tagliatelle, fettuccine, or rigatoni
1 Tablespoons balsamic vinegar good quality
Fresh basil ribbons or flat-leaf parsley chopped

Instructions

Soak the 1 cup of lentils in water for 30 minutes or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once the olive oil shimmers, add the onions, carrots, and celery—season with a pinch of salt.
Stir occasionally, and cook the soffritto until light brown, about 5 minutes. Add a few spoonfuls of water to deglaze the pan, and stir. Keep cooking, adding more water every few minutes. Stir often to prevent burning. Cook until the soffritto is soft and golden brown, about 9 to 10 minutes.
Add the garlic, thyme, oregano, 1 ½ teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently until it’s darker red.
Optional: If using red wine, pour it into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes until the smell of alcohol has burned off and the mixture is thick and jammy.
Pour in the broth, stirring the broth into the tomato paste to combine. Add the lentils and walnuts and stir to incorporate. Heat the mixture until it boils. Then, lower the heat to medium-low. Keep it at a rapid simmer for 20 minutes, stirring occasionally.
Add the crushed tomatoes and let them simmer for 15 to 20 minutes. Cook until the lentils are tender but still firm. Stir occasionally to prevent burning and sticking. You may need to add a bit more water. (Note 3) 
Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle of pasta water (you may not need it). Drain the pasta, but do not rinse it. ( Note 4)
Taste the bolognese for seasonings, adding more salt and pepper to taste.
Transfer 2 cups of the sauce to the base of a blender, let cool briefly, and blend until nearly smooth. Return the sauce to the pot and stir to combine. You can also use an immersion blender to blend the sauce in the pot. Blend it until you reach your desired consistency, but keep some texture.
Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
Add the hot-cooked pasta to the bolognese sauce. Toss it until the pasta is well-coated. Add a little pasta water to help the sauce stick to the noodles if needed.
Divide the cooked pasta between bowls and top with the bolognese.
Top with shaved parmesan; garnish with chopped parsley or basil, and serve. (Note 6)

Notes

This recipe is best with tomato paste from a tube, not canned tomato paste. The tube pasta is more concentrated.
Dry red wines include:
- Chianti: This Italian classic has bright acidity and earthy flavors that complement the lentils and tomatoes well.
- Barolo: A robust and complex wine from Italy that adds depth to the sauce. Its tannins and rich flavor profile can elevate the dish.
- Merlot: Known for its smoothness, a good Merlot can enhance the comforting aspects of your sauce without overpowering it.
- Zinfandel: This wine has a fruity taste with a touch of spice. It goes well with the rich lentil Bolognese.
- Cabernet Sauvignon: A bold choice that introduces layers of flavor; its tannins work nicely to balance the dish.
For the best tomato flavor, crush whole peeled tomatoes by hand. Crushed and whole peeled tomatoes may be hard to find in 14.5-ounce cans, so you can usually use half of a 28-ounce can. I like the imported Italian San Marzano tomatoes. Cento brand has them.  When using crushed tomatoes, you may need to add a little water or lower the heat as necessary to prevent burning.  I prefer to cook for 20 minutes for a more developed flavor.
For vegetarians — read the package ingredients to ensure the pasta is egg-free!v
If you don’t have good balsamic vinegar, you can either (a) leave it out or (b) use 1-2 teaspoons of sugar. You can use brown, coconut, or cane sugar. Start with 1 teaspoon, taste it, and add more if needed. But the acidity adds another layer of flavor, so it will be missed.
If you're serving only some of the bolognese now, transfer the bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

Nutrition