Many thanks to our friend Joe for sending us his fabulous recipe: rigatoni bolognese with lentils, finished with a bottle of Brunello di Montalcino.
Send your recipe to cinzia@tenutegiachi.com.
Ingredients
Rigatoni Bolognese con Lenticche
- 1 medium onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can (28 oz.) San Marzano tomatoes, poured in a bowl and broken up with fingers
- 2 cups cooked lentils
- 2 cups fresh spinach
- A handful each of fresh basil and parsley
- ½ cup Parmesan cheese
Method
How to make it
Sauté and lentils
Sauté the onion, carrot and celery in extra virgin olive oil until translucent; season with salt and pepper. Add the lentils and simmer for 5 minutes.
Build the sauce
Add the San Marzano tomatoes, garlic, spinach, basil, parsley and Parmesan cheese, season with salt and pepper, then simmer for one hour.
Rigatoni and plating
Boil the rigatoni until al dente, drain and return it to the pot, then pour the Bolognese con Lenticche sauce over it and stir. Plate and top with Parmesan cheese and fresh basil.
Serve with a loaf of Tuscan boule bread and a bottle of Brunello di Montalcino from Torciano. Mangiare!!
Food wine pairing: Chianti Classico.
