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Bolognese is the classic Italian Meat Sauce that is great with almost any pasta. 


It is made with "soffrito" - onion, celery, and carrot -which Italians would call a mirepoix. This combined with some great ground pork, and garlic, and finished with a great pasta make a classic dish. 




10 Ounces Ground Pork

4 Cloves of Garlic

1 Carrot

1 Stalk Celery

1 Yellow Onion

1 Bunch Parsley

50 g of Tomato Paste (about 2 ounces)

1/4 cup of Grated Parmesan Cheese

1/2 cup of red lentils




Peel and mince the Garlic

Peel and small dice the Carrot

Small dice the Celery

Small dice the onion


start by boiling water. Add the lentils and let them boil for a minute then cover and put on simmer.  At about seven minutes test them, they should be soft. Add a bit of salt and strain the lentils and put them aside.   



Can be done while the sauce is reducing. Make it al dente or a bit more firm than that. The pasta will finish off in the pan. 

If you use spaghetti squash instead, you will need to add a bit more water after placing the squash in the dish.


Heat a pan to medium heat. Add Grapeseed oil and salt and pepper to taste. Break up the pork with a wooden spoon and cook until the pork is browned and cooked through.
Move the pork to a small bowl.  Don't scrape the bits off the bottom we will use those.
Reheat the pan over a medium heat. Add 1 Tablespoon of Grapeseed Oil. Take the garlic, onion, celery, and carrot and place the small diced bits into the pan. If the pan is a bit dry add some Grapeseed oil (1 tablespoon should do it).  Mix together and add salt and pepper to taste. 
Add the 2 ounces (50 grams) of tomato paste and stir in until it becomes darker


To this add 1 cup of water and add the pork


Season with salt and pepper and stir as needed. Should be thick in 4-6 minutes. Add the lentils at this point.

Place the al dente pasta into the mix along with 1/2 of the pasta water. Add cherry tomatoes, some parsley, and plate with Parmesan Cheese


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