Vegetable Bolognese with Pasta

Instructions

1. Step 1

   Finely chop the onion, carrots, and celery on the cutting board.

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Finely chop the mushrooms and mince the garlic.

   Ingredients used: 9.0 gr Garlic, 300.0 gr Mushroom

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the olive oil in the large saucepan over medium heat. Add the prepared onion, carrots, and celery, then cook until softened.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the prepared mushrooms and garlic. Cook over medium heat until the mushrooms release their liquid and begin to brown.

   Timer: 8 min (fixed)

   Cookware: large saucepan, wooden spoon

5. Step 5

   Stir in the tomato paste and oregano. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 30.0 gr Tomato Paste

   Cookware: large saucepan, wooden spoon

6. Step 6

   Add the tomato passata, vegetable broth, lentils, salt, and black pepper. Bring to a gentle simmer, then cook over low heat until thickened, stirring occasionally.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 6.0 gr Fine Salt, 240.0 gr Lentil, 700.0 ml Tomato Passata, 250.0 ml Vegetable Broth

   Cookware: large saucepan, wooden spoon

7. Step 7

   While the sauce simmers, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente according to its package directions.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Pasta

   Cookware: large pot, wooden spoon

8. Step 8

   Reserve a little pasta cooking water, then drain the pasta in the colander. Return it to the pot, add the vegetable Bolognese, and toss over low heat until evenly coated.

   Timer: 2 min (fixed)

   Cookware: colander, large pot, large saucepan, wooden spoon

9. Step 9

   Remove from the heat and fold in the Parmesan and basil. Serve immediately.

   Ingredients used: 15.0 gr Basil, 40.0 gr Parmesan Cheese

   Cookware: large pot, wooden spoon