in place of a traditional meat-based totally sauce, the Bolognese sauce in this recipe is made with canned brown lentils and tuna, which makes a more fit, excessive fiber alternative to minced meat while nonetheless tasting 'meaty' and delicious. And in preference to cooking the sauce slowly for hours until it’s wealthy and thick, we reap the identical velvety texture with the aid of thickening it slightly with a flour and oil roux so that it coats the pasta perfectly.
This sauce freezes nicely, so make it in massive batches and freeze it in quantities, you then’ve usually got some geared up to toss with pasta, layer in lasagna, stuff into cannelloni, pour over polenta, or serve on a baked potato
Lentil and tuna Bolognese
A deliciously specific fiber-wealthy model of spaghetti Bolognese using brown lentils and canned tuna instead of floor beef.
3tablespoons greater virgin olive oil
1onion — finely chopped
1carrot — finely diced
1stalk celery — finely chopped
three cloves garlic — finely chopped
teaspoon dried oregano½
cup white wine½
3tablespoons tomato paste
14 ounces (400g) canned tomatoes — chopped
1teaspoon salt
teaspoon freshly ground black pepper½
7oz (200g) spaghetti
14 ounces (400g) canned brown lentils — rinsed and tired
6 oz (170g) canned tuna in olive oil — drained and flaked
Finelheat 2 tablespoons of the oil in a frying pan over a medium heat and cook dinner the onion, carrot and celery, protected, for eight minutes, stirring once in a while. add the garlic and oregano and cook for two minutes. add the wine, tomato paste, tomatoes, salt and pepper, carry to the boil, then reduce the heat to medium and cook, covered, for 10 mins. even as the sauce is simmering, prepare dinner the pasta. add the lentils, tuna and reserved tablespoon of olive oil to the sauce and cook dinner, blanketed, for a further five mins. DRAIN the cooked pasta into a colander and placed the sauce within the bottom of the pot. pinnacle with the new pasta and toss collectively lightly to mix. SERVE topped with a bit grated Parmesan cheesey grated Parmesan cheese, to serve
0 Commentaires