Spaghetti Bolognese was the first meal I ever learnt to (properly) cook so it’s always held a place in my heart. I can still remember the exact night my mum taught me through her recipe we loved so dearly. I have vegetarianised her recipe, turning it into a lentil bolognaise.
It will never be as perfect or delicious as hers, but it is damn near close. I saw this recipe (originally using chorizo) in a Donna Hay Magazine and had instant cravings for a salty, rich lentil ragu topped over pasta and garnished with fresh buffalo mozarella, so I vegetarianised the recipe.
This take on a classic pasta recipe with a rich tomato base and creamy buffalo mozzarella is a favourite in our household. It’s simply a richer saltier vegetarian fettuccine bolognese with delicious mozzarella and crispy rosemary. This meal is full of little delicious lentils which is timely as 2016 has been deemed ‘the year of the pulse’ for many good reasons.
Do you have a childhood favourite recipe? Bec x
- 100g kalamata olives
- 400g lentils
- 2 sprigs rosemary
- 2 cloves garlic, crushed
- ½ cup red wine
- ½ teaspoon dried chilli flakes (optional)
- 400g diced tomatoes
- tablespoon tomato paste
- 2 tablespoons brown sugar
- handful cherry tomatoes
- 200g buffalo mozzarella
- 200g fettuccini
- 2 tbsp olive oil
- Place the kalamata olives in a food processor and process until finely chopped. Add half the lentils and lightly pulse until combined. Set aside.
- Heat the oil in a large frying pan over high heat. Add the rosemary and cook for 30 seconds or until crispy. Remove and set aside
- Add the kalamata olives, all the lentils, cherry tomatoes, chilli, garlic to the pan and cook, stirring for 3-4 minutes.
- Add the wine and cook for 1 minutes, then add the tin of tomato, tomato paste and sugar and bring pan to a simmer.
- Reduce the heat to medium and cover with a lid. Cook for 7-8 minutes or until the liquid has slightly reduced.
- Whilst the sauce is simmering, cook the pasta in a large saucepan of salted boiling water according to packet instructions. When al dente, drain but reserve ¼ a cup of the cooking water.
- Add the cooking water to the sauce and stir to combine. Top the pasta with the sauce, ripped mozzarella, crispy rosemary and pepper to serve.