Lentil Bolognese with Locatelli Parmigiano Reggiano and Fresh Basil
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 ½ cups dried brown or green lentils (rinsed)
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup vegetable broth (plus more as needed)
- ½ cup dry red wine (optional, but adds depth)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- ½ cup finely grated Locatelli Parmigiano Reggiano (plus more for serving)
- Fresh basil leaves, torn
For serving
- 1 lb (450 g) spaghetti, tagliatelle, or pappardelle
- Extra drizzle of olive oil
Instructions
Prepare the base
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add onion, carrot, and celery (the soffritto). Cook 7–8 minutes until softened and lightly golden.
- Stir in garlic and cook 1 minute more.
Build the sauce
- Add tomato paste and cook for 2 minutes to caramelize.
- Pour in the red wine (if using) and simmer until reduced by half.
Add lentils and tomatoes
- Stir in lentils, crushed tomatoes, broth, oregano, thyme, bay leaf, and red pepper flakes.
- Bring to a boil, then reduce heat to low. Cover and simmer 30–35 minutes, stirring occasionally, until lentils are tender. Add extra broth if sauce gets too thick.
Finish the sauce
- Remove bay leaf. Stir in grated Locatelli Parmigiano Reggiano and season with salt and pepper.
- Let sauce sit for 5 minutes to thicken further.
Cook pasta
- Meanwhile, cook pasta in salted water according to package directions. Drain, reserving ½ cup pasta water.
Assemble
- Toss pasta with lentil bolognese, adding a splash of pasta water if needed to coat.
- Serve topped with extra Locatelli Parmigiano Reggiano, torn basil leaves, and a drizzle of olive oil.
