Savory Wild Mushroom Bolognese

Protein-packed lentil pasta smothered in a hearty, slow-simmered mushroom ragu, topped with fresh basil and tomato

Calories: 430, Carbs: 72 g  , Protein: 25 g , Fat: 7 g  , Sat. Fat: 1.5 g  , Sodium: 700 mg  , Fiber: 12 g 

Prep Time: 20 to 35 minutes Cook time: 40 to 60 minutes Yield: 4 servings; 1 cup pasta and 3/4 cup sauce per serving Difficulty level: Intermediate

Ingredients

Prepare

1. Place 1 cup cooked red lentil penne in each bowl.
2. Top each bowl with 3/4 cup Wild Mushroom Bolognese
3. Garnish each bowl with 2 tablespoons torn basil and 1 tablespoon shaved Parmesan cheese. Enjoy immediately with 2 slices of Telera roll!

1. Heat the oil in a 2-quart or larger pot. Add the carrots, onions, celery and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender.
2. Add the mushrooms and cook for 10 minutes or until they are caramelized.
3. Add the white wine, stirring to loosen any browned vegetables on the bottom of the pot. Cook for 5 to 7 minutes, or until the wine has almost completely reduced.
4. Add the salt, pepper, crushed tomato and water. Bring to a boil.
5. Reduce the heat to a simmer and cook, stirring occasionally, for about 30 minutes until thickened and the sauce has reduced by one-fourth.
6. Add herbs and cook for another 5 minutes.
7. Keep hot for immediate use or cool quickly and keep covered in the refrigerator for up to one week or in the freezer for up to 6 months.

Mirepoix, or a combination of chopped onion, carrot, and celery, can be prepared ahead of time in the food processor and frozen for up to 6 months. Due to ingredients settling during chopping and freezing, this recipe will use about 1 1/3 cups or 7 ounces by weight of prepared mirepoix. Freeze it in ice cube trays or thin, flat layers for quicker thawing.
A blend of button or white, shiitake, and portobello mushrooms will give you a great flavor while keeping an eye on cost. If button mushrooms are all that are available at your grocery store, you can also add 2 teaspoons of powdered dried mushrooms.
If using dried herbs, add them after the mushrooms are caramelized. Toast them for 30 seconds before adding the wine. If you do not wish to use wine, replace it with a mixture of 3 parts water and 1 part lemon juice.
Wild Mushroom Bolognese can be made in large batches and refrigerated or frozen for future use. For a lightning-fast cooking time, consider using a pressure cooker or multicooker.