Beef and Lentil Bolognese over Pappardelle

• 1 pound ground beef
• 1/2 cup dried brown lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 2 cups beef broth
• Salt and pepper to taste
• 12 ounces pappardelle pasta
• Fresh parsley, chopped, for garnish

Steps

1. 1 In a large pot, cook the ground beef over medium heat until browned, then drain excess fat.
2. 2 Add the onion, garlic, carrot, and celery to the pot and cook until softened.
3. 3 Stir in the lentils, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, beef broth, salt, and pepper.
4. 4 Bring to a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
5. 5 Meanwhile, cook the pappardelle according to package instructions.
6. 6 Once the sauce has thickened, adjust seasoning if needed.
7. 7 Serve the bolognese over the pappardelle and garnish with fresh parsley.

Equipment

• Large pot
• Wooden spoon
• Colander

Variations

• Add diced zucchini or mushrooms for extra veggies.
• Substitute ground turkey for a leaner option.

Substitutions

• Use ground pork instead of beef for a different flavor.
• Swap pappardelle for spaghetti if preferred.

Pairings

• Red wine such as Chianti or Merlot.
• A robust Italian hoagie roll for leftovers turned into sandwiches.

Nutrition

Tips

• For a richer flavor, sauté the vegetables in olive oil before adding the beef.
• Adding a splash of red wine to the sauce can enhance the depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain sauciness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp, green salad for balance.

FAQ