Rigatoni Bolognese con Lenticche


Many thanks to our friend Joe that send us his fabulous recipe.

Send your recipe to cinzia@tenutegiachi.com

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Rigatoni Bolognese con Lenticche


  1. 1 medium onion, diced
  2. 1 large carrot, diced
  3. 2 celery stalks, diced
  4. 2 garlic cloves, minced
  5. 1 can (28 oz.) San Marzano tomatoes (pour in bowl and break up with fingers)
  6. 2 cups cooked Lentils
  7. 2 cups fresh Spinach
  8. Handful each: fresh basil and parsley
  9. 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.

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!!


Food  wine pairing: Chianti Classico


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