Abrahms' Family Recipes Linsen-Bolognese mit Spaghetti Meal plan
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Linsen-Bolognese mit Spaghetti

  1. Finely chop Champignons 400 g — you want small pieces that will melt into the sauce, not chunks. Pulse in a food processor if you have one. Grate carrot 2. Fine-dice onion 1. Grate garlic cloves 2.
  2. Heat olive oil 30 ml in a large pan over medium-high. Add the mushrooms and cook ⏲ 8–10 minutes, stirring occasionally, until all the moisture has cooked off and they are deeply browned. Don't rush this — pale steamed mushrooms add nothing. Season with a pinch of salt.
  3. Reduce heat to medium. Add the onion, carrot, and garlic directly to the mushrooms. Cook ⏲ 3–4 minutes until softened.
  4. Add anchovy fillets 4, mash against the hot pan with a wooden spoon for ⏲ 30 seconds until dissolved. No visible anchovy should remain.
  5. Add tomato paste 45 g and soy sauce 5 ml, stir into the veg for ⏲ 3 minutes — it should deepen in color and smell almost jammy. Don't rush this step.
  6. Pour in balsamic vinegar 15 ml, scrape the pan. Let it bubble for ⏲ 30 seconds until the sharp smell softens.
  7. Add red lentils 120 g, green lentils 80 g, whole peeled tomatoes 400 g, vegetable broth 580 ml, oregano 3 g, dried thyme 2 g, bay leaf 1, sugar 2 g, salt 3 g, black pepper 1 g, and a Parmesan rind if you have one. Stir and bring to a simmer.
  8. Cook lid off on low heat ⏲ 22–25 minutes, stirring occasionally. Red lentils should dissolve into the sauce; green lentils should be tender but hold their shape. If it tightens too fast, add a small splash of hot water or broth.
  9. Meanwhile, bring a large pot of salted water to a boil and cook vollkorn spaghetti 220 g per package. Reserve pasta water 80 ml before draining.
  10. Fish out the bay leaf and Parmesan rind. Off heat, stir in butter 22 g and the juice of lemon 0.5. Taste for salt. Loosen with reserved pasta water as needed. Serve with Parmesan 40 g at the table.

Serves 3