Monday, March 7, 2016

Crockpot Lentil Bolognese Sauce

I love crockpot dinners.  Not only are they incredibly easy, but for meals like this, the slower cooking method actually produces a better dish that is more flavorful.  If you're looking for a hearty pasta sauce, you may want to give this one a look!  We serve this over a pasta or gnocchi -- but we've also eaten it warm with some thick bread for lunch.  Easy to freeze and thaw, I normally double it and save half for later.

Crockpot Lentil Bolognese Sauce
serves 6-8
  • 1 small onion, rough chop
  • 1 cup rough chop celery
  • 1 cup rough chop carrot
  • 1 TBLS minced garlic
  • 1 cup brown lentils
  • 2 cups broth
  • 8-12 oz chopped mushrooms, any variety, but baby bellas are my personal favorite
  • 1/2 cup red wine
  • 28 oz  petite diced tomatoes with juice
  • 1/4 cup tomato paste
  • 1 TBLS Italian seasoning (1 tsp each: basil, oregano, thyme)
  • 1/8 tsp nutmeg
  • 1 TBLS red wine vinegar at end
-- Pulse onion, celery, and carrot in food processor until small bits (or fine dice them if you don't have a food processor)
-- Combine everything in the crockpot and cook on high for 4-5 hours
-- Stir in vinegar
-- Season with salt and pepper to taste
-- Serve over 1 lb pasta or 2 lbs gnocchi

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