Lentil Bolognese Sauce

flavorful recipes

Lentil Bolognese Sauce paired with Director's Cabernet Sauvignon

A fork and coral colored napkin with a white bowl filled with lentil bolognese over spaghetti squash.

15min Prep, 45min Cook, 1H Total

Ingredients

4 cloves garlic, minced
2 Tbsp olive oil
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 (28-oz) can diced tomatoes with Italian seasoning
2 cups red wine
1 cup dried lentils
1 Tbsp Italian seasoning
¼ cup tomato paste
½ tsp sugar

Instructions

Cook garlic in hot oil in a large Dutch oven 30 seconds or until fragrant. Add onion, carrots, and celery; cook 6 to 8 minutes or until tender.
Add tomatoes, wine, lentils, Italian seasoning, tomato paste, and sugar. Cover; bring to a simmer. Cook 30 to 40 minutes or until lentils are tender and sauce is thickened. Season with salt and pepper to taste.

Spaghetti Squash and Spring Mix Salad
Side Dish Ingredients

2 large spaghetti squash, cut in half lengthwise and seeded
1 Tbsp olive oil
½ cup chopped pecans
1 (5-oz) pkg spring mix
½ cup thinly sliced red onion
¼ to ½ cup balsamic vinaigrette

Side Dish Instructions

Preheat oven to 425°F. Drizzle cut sides of squash with oil, and sprinkle lightly with salt and pepper. Place, cut sides down, in a large baking dish.
Bake 45 minutes or until tender. Scrape spaghetti-like strands from squash into a large bowl.
Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
Toss together spring mix, onion, nuts, and vinaigrette in a bowl.

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