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Tagliatelle Bolognese

Tagliatelle Bolognese
4 Portions


3 tbsp oil (canola, veg, olive)

1 medium white onion, roughly chopped

6 cloves of garlic, minced

1 cup dry red lentils, rinsed

3 cups stock (vegetable, or use water)

1 tbsp dried oregano

2 medium carrots, finely grated

1 cup stewed tomatoes or 2 medium sized fresh tomatoes

1 tbsp tamari (you can use soy sauce but tamari is lighter and less salty so it is recommended)

1 tbsp apple cider vinegar

Salt and pepper to taste

175g dried tagliatelle pasta (or any other type)

Pinch of salt

Optional for garnish: Parmesan (vegan or regular), parsley, drizzle of olive oil




Heat 3 tbsp oil in a pot on low. Sauté onions for 30 minutes, stirring occasionally.

Add minced garlic and continue to sauté on low for another 5 minutes.

Add rinsed lentils, stock, oregano, grated carrots, and stewed tomatoes. Bring to a boil and then turn to a low simmer and cook until lentils are very tender, 45-60 minutes, stirring occasionally. If necessary add more stock or water.

When Bolognese is simmering, boil another pot of water for tagliatelle pasta. Once boiling, add pasta and a pinch of salt and cook until tender, about 6-10 minutes.

Once boiled down and liquid has almost all evaporated, add tamari and apple cider vinegar and let cook for another 10 minutes, stirring occasionally.

Drain pasta and divide between 4 plates. Top with a generous scoop of Bolognese sauce, and drizzle with olive oil. Garnish with any options you’d like. I used some parmesan and fresh parsley.