Easy Less-Meat Bolognese Sauce
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8 serving of pasta sauce that uses only 1lb of ground beef. Green lentils are used to bulk up the rich Bolognese sauce that can be frozen or used immediately. Stove top and Instant pot versions available.
Ingredients
- 2/3 cup, Dry Green Lentils
- 1 tbsp Olive Oil
- 3 stalks Celery
- 1 large Yellow onion
- 8 cloves Garlic
- 3 oz Tomato paste
- 3 Large Carrot
- 8 oz Cabernet Sauvignon
- 1 lb 93 Percent Lean Ground Beef
- 1 cup Original Unsweetened Almond Milk
- 1 can Crushed Peeled Tomatoes 28 oz
- 2 teaspoons salt
- 2 teaspoons of black pepper
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon of dried thyme
- ¼ teaspoon of ground nutmeg
- Finely chop or food process the onion. Finely dice your celery and carrots (or process those as well so you get very finely cut pieces).
- Heat the oil in the instant pot and add your onion, carrots and celery and. Cook for 10 minutes on medium heat.
- Add your tomato paste and cook for 3 minutes.
- Add the meat and brown it until you no longer see pink, breaking up as you go along.
- Add the minced garlic and saute for an additional minute,
- Add your 8 oz of cabernet sauvignon and cook until mostly evaporated.
- Add your crushed tomatoes, milk, herbs, salt, pepper. Stir well. Lastly pour your brown lentils in and give a very light, superficial stir, just to cover with liquid.
- Secure your lid and pressure cook for 33 minutes. Let pressure release naturally for 10 minutes, then release.
Stove Top Alternative: Follow the directions up to 8. Instead of the Instant pot, cook on the stove top at a simmer for 2 hours, stirring occasionally.
What recipes is this sauce good for? Here are a few suggestions:
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