Rigatoni with Lentil Walnut Bolognese

INGREDIENTS

• 1 16 oz. box rigatoni pasta

• 1 tablespoon olive oil

• 1 large yellow onion, finely diced

• 2 celery stalks, finely diced

• 2 large carrots, finely diced

• 4 cloves garlic, minced

• 2 teaspoon Italian seasoning

• 1 cup Mariani Walnuts, finely chopped

• ¾ cup brown lentils, dry

• ¾ cup red wine

• 3 cups vegetable broth

• 1 cup milk or plant-based milk alternative

• 1 15 oz. can tomato sauce

• Salt and pepper, to taste

• Optional: chopped parsley and parmesan, for garnish

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INSTRUCTIONS

1. Cook the pasta according to the instructions on the box.  Drain and set aside.

2. Heat the olive oil in a large pot over medium heat.  Add the onion, celery, and carrots and sauté for 5-6 minutes, until the onion is translucent.

3. Add the garlic and Italian seasoning and sauté for an additional 2 minutes.

4. Add the walnuts, lentils, wine, vegetable broth, milk, and tomato sauce to the pot.  Bring to a simmer and then turn the heat to medium-low.  Simmer for 40-45 minutes, until the lentils are cooked and the sauce is thickened. 

5. Add the pasta to serving bowls and spoon the Bolognese on top.  Garnish with parsley and/or a sprinkle of parmesan cheese if desired