Lentil Bolognese, Burrata and Garlic Pappardelle
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
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
tbsp
extra virgin olive oil
-
2
leaves
fresh bay or dried bay leaves
-
4
large portobello mushrooms
-
1
cup
French green lentils
-
14
oz
Mutti® Tomato Puree (Passata)
-
1 1/2
cups
vegetable stock
-
14
oz
Mutti® Crushed Tomatoes (Polpa)
-
13
oz
dried spelt pappardelle
-
Finely grated pecorino
(or vegetarian hard cheese, to serve)
-
leaves
Chopped fresh continental parsley
(to serve)
-
Burrata
(torn, to serve)
-
Pangrattato*
(recipe below)
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Lentil Bolognese, Burrata and Garlic Pappardelle: 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.
