Matamata Chronicle - - Sport -

Lentil Bolog­naise

1 brown onion, finely diced 2 cloves gar­lic, minced 2 car­rots, peeled and grated 2 stalks cel­ery, finely diced 2 ta­ble­spoons chopped oregano leaves cup red wine cup split red lentils cup tomato paste 2 x 400g cans chopped toma­toes 1-2 tea­spoons brown sugar (op­tional) 2 tea­spoons bal­samic vine­gar 2 tea­spoons soy sauce

tea­spoon salt 2 cups wa­ter

cup sliced pit­ted olives 400g fresh pap­pardelle (or 350g dried), or use spaghetti, lin­guine or fet­tuc­cine


4-5 hand­fuls of salad leaves (like baby spinach, baby kale, rocket, wa­ter­cress)

2 ta­ble­spoons finely grated or shaved Parme­san Driz­zle of ex­tra vir­gin olive oil Driz­zle of bal­samic vine­gar

To serve

cup toasted pine nuts cup picked basil leaves cup finely grated or shaved Parme­san Bring a large pot of salted wa­ter to the boil.

Heat a driz­zle of oil in a large fry-pan on medium heat. Cook onion, gar­lic, car­rot, cel­ery and oregano for 6-7 min­utes, un­til soft­ened. Add wine and sim­mer for 1 minute, un­til nearly all evap­o­rated.

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