I found this recipe from a magazine at Fresh Thyme called Alive. I’ve been wanting to experiment with Bolognese for a while, so when I saw the recipe I was excited to give it a try. I made a few minor tweaks and chose to add the Bolognese to a normal baked potato rather than a sweet potato like the recipe recommended. If you are a sweet potato lover, feel free to swap out the potato to your liking.
Ingredients
4 baked potatoes
1 small yellow onion
2 stalks of celery
1 large carrot
3 cloves of garlic
1 - 28 oz can of diced or crushed tomatoes
1 ½ cups of vegetable broth
¼ cup of dry red wine
1 cup of red lentils
¼ cup of fresh chopped basil
1 tablespoon of dried Italian herbs
½ teaspoon of dried rosemary
1 teaspoon of sea salt
Preparation
Dice veggies then add onions, celery, carrots and garlic to a large skillet and saute for about 5 minutes or until the onions become translucent. Add a splash of water or broth if the onions begin to stick. Add tomatoes, broth, and red wine. Rinse lentils and add to the skillet. Add chopped basil, Italian herbs, rosemary, and sea salt and stir until well combined. Cover and let simmer for 35 to 40 minutes. Serve warm on top of baked potatoes.
Recipe Origin: