Veal + Lentil Bolognese
This lighter take on Bolognese is perfect for a rainy Sunday afternoon. It makes a huge pot (about 10 cups of sauce), but the leftovers can be frozen for a quick weeknight meal. Serve over thick noodles, with a sprinkle of parmesan and a glass of good red wine. If you don't like veal, substitute lean ground pork.
Servings 12
Ingredients
- 2 Tablespoons Butter
- 4 Garlic Cloves minced
- 1 Onion diced
- 1 Carrot diced
- 2 Celery Ribs finely chopped
- 1 pound Ground Veal
- 2 cups Chicken Broth
- 1 cup Green Lentils dry
- 2 28 ounce cans Crushed Tomatoes
- 1 cup Skim Milk
Salt and Pepper
- Pasta for serving
Instructions
- Melt the butter in a 6 quart Dutch oven or stockpot set over medium heat. Add the garlic, onion, carrot, and celery; cook until they begin to release their liquid – about 8 minutes.
- Add the veal. Cook, stirring to help break the meat up, until it is no longer pink – about 5 minutes. Add the broth; scrape up any browned bits from the bottom of the pot. Add the lentils and tomatoes. Bring to a simmer, then reduce the heat to low. Cook for 2 hours, stirring occasionally. (If the sauce begins to thicken too much, loosely cover with a lid for the second hour.)
- Warm the milk, either in a second pot or by microwaving it for 45 seconds. Stir into the sauce; season with salt and pepper. Simmer an additional 30 minutes.
- To serve, gently ladle 3/4 cup sauce over each serving of pasta.