Ingredients
- 2 tablespoons extra-virgin olive oil
- 300 g Salsiccia Peperoncino (Italian sausage), casings removed and chopped into small pieces
- 1 small onion, finely chopped
- 1 small carrot finely chopped
- 1 celery stalk, finely chopped (optional)
- 1 tablespoon Bolognese spice mix
- 4 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- 1 x 680 g glass pureed tomato (passata)
- 125 g French green lentils (lentilles du Puy)
- 1 1/2 teaspoons sea salt, or to taste
- Freshly ground black pepper to taste
- 500 g dried pasta of choice
- Grated parmesan cheese, for serving
- Chopped parley, to garnish
Instructions
- 1 Heat the olive oil in a large deep skillet or wok over medium to medium -high heat. Add the sausage and onion and cook until the onion has softened, about 5 minutes. Use a wooden spoon to break up the sausage as it cooks. Stir in the carrot and celery and cook for 5 minutes, then reduce the heat slightly and cook for 15 minutes, until vegetables are tender.
- Add the bolognese spice mix and garlic. Stir to combine and cook until fragrant, 1-2 minutes. Add the tomato paste, and cook stirring for another 1-2 minutes.
- Add the pureed tomatoes and 1 1/2 cups of water (375 ml). Stir in the lentils and season with salt and pepper. Bring to a simmer, then reduce heat and cook gently until the lentils are tender, about 35-40 minutes. Add more water, if needed.
- One the sauce is cooked, reduce heat to low and cover with a lid while you prepare the pasta.
- Bring a large pot of salted water to a boil. Add the pasta and cook, according to pasta instructions, until al dente. Drain the pasta and serve with bolognese lentil-salsiccia sauce. Top with Parmesan and parsley and enjoy!
Nutrition
Notes
- Salsiccia Peperoncino is a mildy spicy Italian sausage. It can also be replaced with very mild Salsiccia. Or if you can only find a mild sausage, you can also add red pepper flakes to the sauce for a little extra spice.