Mediterranean-Style Bolognese with Lentils

Ingredients

• 10 oz lean ground pork
• 4 garlic cloves, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 yellow onion, diced
• ½ cup Brown or green lentils: 1/2 cup (125 mL) dried, rinsed
• 50 g tomato paste (≈2 oz)
• 1 tbsp extra-virgin olive oil
• 1 cup water
• Fresh parsley, chopped
• Grated Parmesan
• Whole-grain pasta or spaghetti squash
• Dry wine for deglazing 1/2 cup

Instructions

1. Heat EVOO over medium; brown pork, remove and leave fond.
2. Sauté garlic, onion, carrot & celery with salt/pepper until soft.
3. Stir in tomato paste, add water and pork back to pan.
4. Deglaze with wine: Pour in the red wine, if using, scraping any browned bits from the bottom of the pan. Let the wine cook down for a few minutes until the strong alcohol smell is gone.
5. Simmer the sauce: Add the canned tomatoes (crush them with your hands if using whole), beef or vegetable broth, and rinsed lentils. Stir well to combine. Bring the sauce to a boil, then reduce the heat to a low simmer.
6. Cook the ragu: Simmer gently for at least 40 minutes, or up to 2 hours for a richer flavor, stirring occasionally. The sauce should thicken and the lentils should be tender.
7. Cook pasta: While the sauce simmers, cook your pasta in a large pot of salted boiling water according to package directions. Reserve about 1/2 cup of the pasta water before draining.
8. Combine and serve: Add the cooked pasta directly to the pan with the bolognese. Stir to combine, adding a splash of the reserved pasta water to help the sauce adhere to the noodles. Season with additional salt and pepper to taste. Serve immediately, topped with plenty of grated Parmesan cheese and fresh parsley. 

Mediterranean Notes

• Lean Protein & Fiber: Pork balanced with lentils.
• Olive Oil: Replaces heavier fats.
• Whole-Grain Veg Swap: Pasta or squash adds veg/whole grain points.

Nutrition (Estimated per serving)