Recipe by Emily Richards
Bolognese sauce traditionally is a meat sauce with milk in it from Bologna, Italy. Here it comes away from the beaten path to create a really tasty vegetarian option for pasta. Full of protein and tons of tomato taste, this recipe really hits the spot (even for meat eaters!)
In a saucepan, heat oil over medium heat. Cook onion, carrot, celery, garlic and oregano for about 5 minutes or until softened. Add tomatoes, lentils, stock, tomato paste, parsley and salt and bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened with some juices.
Meanwhile, in large pot of boiling salted water, cook pasta for about 5 minutes or until al dente. Drain, add to sauce and toss to coat. Sprinkle with cheese if desired.
Makes 4 to 6 servings.
This hearty sauce can withstand some heat for those who want it. Add ¼ tsp (1 mL) hot pepper flakes to onion mixture and cook.