Lentil Bolognese over Garlicky Penne

Step by step method

• In a Dutch oven or large pot, heat 2 tbs olive oil over medium-high heat.

• Add in the carrot, celery and onion and cook until onion is translucent, approximately 5 minutes.

• Add in 4 cloves of the garlic, cook 1 minute.

• Stir in the canned tomatoes (with all juices), wine and lentils.

• Add in 3 cups of the vegetable broth, bring to a boil, reduce heat to medium-low, partially cover the pot, and cook for 30 minutes, stirring occasionally (mixture should be at a low boil).

• Add in the olives, vinegar and 2 tbs basil and continue to cook until lentils are cooked through, adding in the remaining 1 cup of vegetable broth if Bolognese is too dry (lentils should be submerged).

• While Bolognese is cooking, prepare the penne.

• In a large pot, bring 2 – 3 quarts of water to a rolling boil over high heat.

• Add penne and salt to taste and cook according to package directions.

• Remove 1 – 2 cups of the pasta water and set aside for possible usage; drain penne.

• Place pot over medium heat. Add in remaining 6 tbs olive oil and remaining 4 cloves of garlic, cook for 1 minute.

• Add in the penne and 3 tbs basil, toss to coat.

• When ready to serve the Bolognese, stir in the parmesan cheese, remaining 2 tbs basil and additional liquid to loosen, if necessary (from the remaining vegetable broth or reserved pasta water).

• Season with salt and pepper to taste.

• To serve: Evenly divide the pasta between serving bowls, top with the Bolognese, garnish with additional shredded parmesan cheese and minced fresh basil.