February 25, 2022
What you’ll need: cutting board, knife, skillet, pot with lid (if using lentils) pot / water (for cooking pasta), tongs, cooking utensil
- 4 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Parsley
- 3-4 whole Carrots
- 1 medium Onion
- 6-8 fresh Mushrooms
- 3-4 stalks Celery
- 2-3 cloves Garlic
- 1 cup Cherry Tomatoes
- 1/4 cup Tomato Paste
- 1/2 cup Dry White Wine
- 4 tsp Worcestershire Sauce
- 2 tbsp Red wine vinegar
- 1 tsp Cavender's
- 2 oz Parmesan cheese
- 12 oz Ground Turkey
- 2 cups Green Lentils
- Begin by preheating your pot over medium heat. ***if using lentils, bring a large pot of water to a boil (I cook it like pasta, so you don’t need a specific amount, just fill it with water). Add lentils, and a pinch of salt if you desire, reduce to a simmer , cover and cook for 15 minutes, until soft. Drain and set aside.
- Now prep the veggies– clean off the mushrooms by wiping with a paper towel (not rinsing). Set aside the tomatoes. Mince the garlic and onion. Set aside.
- Dice the mushrooms, celery and carrot and add to a bowl. Dice everything very small! * this is really important for good texture, if pieces are too big, it won’t come together well in the end– take the time to carefully dice.
- Add 1/2 of the olive oil to the preheated pan, along with the onion and garlic. Saute over medium heat for about 5 minutes (if you notice your garlic getting dark, turn down the heat)
- Add the bowl of diced veggies and the rest of the olive oil, stir well.
- Add the tomatoes (whole) and when your lentils are finished and drained, add them to the pan, if using, stirring well.
- Scoot the veggies to one side of the pan, and add the meat.
- Break up the meat as it cooks, into small pieces.
- Nice and small… Meanwhile, get a pot of water to a boil on your stove.
- Once no more pink is showing, mix all together with the veggies. Burst all of the cherry tomatoes with your cooking utensil and stir well.
- Heat should still be at a steady medium right here, a nice saute. Add the tomato paste and stir into the veggies and meat, until melted.
- While the Bolognese cooks, get your pasta cooking in the boiling water. Salt it if you’d like. Cook times are as follows: Regular– 8-10min Whole grain– 10-11 min Chickpea– 8-10 min (of course, cook to your desired preference)
- As the pasta cooks, turn up the heat on your sauce slightly, then add the cup with the wine and seasonings, stirring well and bringing to a slight simmer. Let cook.
- As soon as pasta is done, don’t drain!! Use tongs or something to transfer straight into the sauce.
- At this point the Bolognese will be nice and thick– that’s perfect! We’re going to add about 1/2 cup of pasta water.
- Stir well, adding a bit more pasta water if needed. Mince up parsley and add the cheese...
- Plate up and enjoy!