Pasta and Vino - Lentil Bolognese and Pinot Noir

Its Pinot Noir day this week and we wanted to make a dinner to perfectly compliment our Pinot Noir. 

Since it's winter here in Central Otago, I've decided to whip up a hearty lentil bolognese this is based off of By The Forkfuls recipe. Ready in under an hour and with ingredients that you probably already have in your house. 

Serve 4 

Ingredients 

2 tablespoon olive oil

1 white onion - diced

2 carrots - diced

2 celery sticks - diced

2 cloves garlic - minced

200 g dried red lentils

80ml Rabbit Ranch Pinot Noir

2 bay leaves

500 ml vegetable stock 

3 tablespoon tomato paste

400 g chopped tomatoes - tin works great 

1 tsp salt

1 tsp Italian seasoning

1 tsp teaspoon dried thyme

1 tsp teaspoon dried rosemary

black pepper

300g pasta - I love a fettuccine with this 

10 g fresh basil to garnish - you can skip if you don't have any 

parmesan 

Method 

First wash your lentils in a bowl and cover with water for 30 minutes.

Heat the tablespoon of oil in a heavy-bottomed pan and saute the onion, celery, and carrot for 8 minutes until soft and translucent.

Add the minced garlic, cook for another minute, then add the tomato paste and cook for 2-3 minutes.

Add the red wine to deglaze the pan and allow it to cook down for 5 minutes or so, continuing to stir the mixture. 

Add herbs, soaked lentils (drained) vegetable stock, bay leaves and chopped tomatoes.

Place the lid on your pan and cook for 40 - 45 minutes, stirring occasionally. If the sauce gets too thick, add a splash more water if needed.

Cook the pasta 30 minutes into the sauce cooking. 

Stir the pasta in the sauce and make sure to keep a little extra of the pasta water to help emulsify the sauce. 

When serving top with basil and parmesan, and enjoy with a glass of Pinot Noir