Rigatoni Bolognese con Lenticche
Many thanks to our friend Joe that send us his fabulous recipe.
Send your recipe to cinzia@tenutegiachi.com
Rigatoni Bolognese con Lenticche
Ingredients:
- 1 medium onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can (28 oz.) San Marzano tomatoes (pour in bowl and break up with fingers)
- 2 cups cooked Lentils
- 2 cups fresh Spinach
- Handful each: fresh basil and parsley
- ½ cup Parmesan cheese
Sauté: onion, carrot, celery in extra virgin olive oil until translucent; salt and pepper to flavor.
Add: Lentils and simmer for 5 minutes
Add: San Marzano tomatoes, garlic, spinach, basil and parsley, parmesan cheese. Salt and pepper to flavor.
Simmer: for one hour
Boil Rigatoni until al dente; drain in colander and put back into pot; pour Bolognese sauce con Lenticche over Rigatoni and stir.
Place in serving dish 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
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