Pasta Bolognese with Lentils

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.

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)

Garnishes

chopped parsley
grated Parmigiano Reggiano
hot pepper flakes

In a large pot, heat oil over medium heat. Add onion, carrot and celery and cook for 8 minutes, stirring occasionally, until softened. Add garlic, and cook 2 more minutes. Add all other ingredients, except for pasta and garnishes. Bring to a boil, lower heat to simmer and cook for an hour. Taste to adjust seasoning. Try not to eat a full portion while sampling, like I just did. Serve Bolognese over pasta and garnish with parsley, Parmigiano Reggiano and red pepper flakes. Serves 10-12. Sauce freezes well.

Note: This Bolognese with Lentils can be also be served over quinoa, roasted zoodles, spaghetti squash, cauliflower or broccoli. Or you can combine half-pasta, half one of these alternative bases for a lighter meal.