What a joyful experience — cooking meals for seniors in bulk in a commercial kitchen with experienced chefs. Arlene Lerner and Susan Schwartz, my chef buddies at Meals on Wheels, added to the joy. Arlene was in charge of the Bolognese sauce, fleshing out the modest meat supply with red lentils, eggplant and mushrooms. The small amount of cinnamon and the texture of the lentils give this Pasta Bolognese with Lentils a Middle Eastern flair. It’s a great way to enjoy a little meat while eating a mostly plant-based dish.
Pasta Bolognese with Lentils
- 1 T olive oil
- 1 onion, diced
- 2 sticks celery, diced
- 2 carrots, diced
- 5 cloves garlic, minced
- 1 lb minced meat, browned (beef or lamb)
- 1 eggplant, peeled, cubed, sautéed until softened
- 1 lb mushrooms, sliced, sautéed until softened
- 2 c red lentils, cooked
- 1 28 oz can diced tomatoes
- 1.1 L (4 1/2 c) tomato sauce
- 2 t Kosher salt
- freshly ground black pepper
- 1 t dried oregano, or 1 tablespoon fresh
- 2 t brown sugar
- 1/2 t each powdered garlic, cinnamon, red chili flakes
- 500 g, 1 package pasta, cooked al dente (Rotini or Capellini were perfect)
- chopped parsley
- grated Parmigiano Reggiano
- hot pepper flakes
- JC just passed the 8 year anniversary mark. Next milestone will be getting to 500 posts. Pasta Bolognese with Lentils is #492.
- If you’re in NYC, and even if you’re not, check out Grifter Space, Adrianne’s new artist run gallery. The new show Heidi Jahnke will run from September 22 to November 10, 2019.
- Happy, healthy Jewish New Year to all who celebrate. Shana Tova!