|200 g||red lentils|
|2 tbsp||clarified butter|
|2 tbsp||tomato paste|
|150 ml||red wine|
|400 ml||vegetable stock|
|600 g||canned crushed tomatoes|
|Parmesan cheese for serving|
|basil for serving|
Peel garlic and mince. Peel and dice onion. Slice carrot.
Heat pan to medium-high heat and melt clarified butter. Sauté onion and garlic for approx. 1 min. Add carrot and sauté for approx. 2 min. Add tomato paste and sauté briefly. Deglaze with red wine. Add vegetable stock, bay leaves, red lentils, and crushed tomatoes. Stir well to combine. Cover and let simmer for approx. 20 min.
Bring a pot of water to the boil approx. 10 min. before the end of the cooking time. Cook spaghetti.
Meanwhile, season the lentil Bolognese with sugar, salt, and pepper. Stir spaghetti and drain when al dente. Add to lentil Bolognese and fold in to combine. Serve with freshly grated Parmesan cheese. Garnish with basil. Enjoy!