Lentil bolognese with burrata
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Medium
Ingredients
-
1
brown onion, peeled and coarsely chopped
-
1
carrot, peeled and coarsely chopped
-
1
celery stick, coarsely chopped
-
2
cloves
garlic halved
-
2 1/2
tablespoons
extra virgin olive oil
-
2
leaves
fresh bay or dried bay leaves
-
4
large portobello mushrooms
(about 385 g)
-
1
cup
French green lentils
-
400
g
Mutti Passata
-
1 1/2
cups
vegetable stock
-
400
g
tin Mutti Polpa Finely Chopped Tomatoes
-
375
g
dried spelt pappardelle
-
Finely grated pecorino, to serve
(or vegetarian hard cheese)
-
leaves
Chopped fresh continental parsley to serve
-
Burrata, torn, to serve
-
Pangrattato*
(recipe below)
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Lentil bolognese with burrata: Method
- Add onion, carrot, celery and garlic to a food processor until finely chopped (but not a paste).
- Heat 1 1⁄2 tablespoons of olive oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.
- Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.
- Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.
- While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
- Top spaghetti with Bolognese and sprinkle with pecorino and parsley.
