Linsen-Bolognese mit Spaghetti
Comparing v2-1 → v2-2 · Back to recipe · History
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22 title: Linsen-Bolognese mit Spaghetti
3-servings: 4
4-changelog: Swapped water for vegetable broth; reduced starting salt to 3 g (broth is already salted).
3+servings: 3
4+changelog: Increased oregano (3g) and thyme (2g); added soy sauce (5ml) for umami; split lentils into 120g red and 80g green for texture; reduced sugar 4g to 2g; added balsamic vinegar (15ml) deglaze; doubled anchovies 2 to 4 fillets; increased tomato paste 30g to 45g; switched canned tomatoes from chopped to whole peeled; added 400g fresh Champignons browned hard before the base veg; broth adjusted to 580ml; added optional Parmesan rind; extended simmer to 22-25 min; scaled pasta to 220g for family of 3; clarified pasta water amount (80ml).
5+made: true
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7-Grate @carrots{2} on the large holes of a #box grater{} (or pulse in a #food processor{}). Pulse @onion{1}(yellow) in the processor, or fine-dice with a knife. Grate @garlic cloves{2} on a #microplane{}, or press. Put a #kettle{} on and prepare the broth.
8+-- About 730 kcal per adult portion, about 405 kcal for Cozy.
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9-Heat @olive oil{30%ml} in a large #pan{} over medium. Add the onion, carrot, and garlic. Cook ~{3-4%minutes} until softened.
10+Finely chop @Champignons{400%g}(button mushrooms) — you want small pieces that will melt into the sauce, not chunks. Pulse in a food processor if you have one. Grate @carrots{2}(on large holes of box grater; Karotten). Fine-dice @onion{1}(or pulse in food processor; Zwiebel). Grate @garlic cloves{2}(on microplane or press; Knoblauchzehen).
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11-Add @anchovy fillets{2}, mash against the hot pan with a #wooden spoon{} for ~{30%seconds} until dissolved. No visible anchovy should remain.
12+Heat @olive oil{30%ml}(Olivenöl) 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{}(Salz).
13+-- Mushroom browning is the key step. They release a lot of water first — just keep cooking until it evaporates and they start to fry and color.
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15+Reduce heat to medium. Add the onion, carrot, and garlic directly to the mushrooms. Cook ~{3-4%minutes} until softened.
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17+Add @anchovy fillets{4}(Sardellenfilets), mash against the hot pan with a wooden spoon for ~{30%seconds} until dissolved. No visible anchovy should remain.
18+-- Anchovies are completely invisible in the finished sauce. Cozy-safe.
19+
20+Add @tomato paste{45%g}(Tomatenmark) and @soy sauce{5%ml}(Sojasauce), stir into the veg for ~{3%minutes} — it should deepen in color and smell almost jammy. Don't rush this step.
21+-- Worcestershire sauce works as a substitute for soy sauce.
22+
23+Pour in @balsamic vinegar{15%ml}(Balsamico), scrape the pan. Let it bubble for ~{30%seconds} until the sharp smell softens.
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13-Add @tomato paste{30%g}, stir into the veg for a full ~{2%minutes} — it should darken slightly. Most of the flavor comes from here, don't rush.
25+Add @red lentils{120%g}(rote Linsen), @green lentils{80%g}(grüne Linsen), @whole peeled tomatoes{400%g}(canned, crushed by hand; geschälte Tomaten), @vegetable broth{580%ml}(hot; Gemüsebrühe), @dried oregano{3%g}(getrockneter Oregano), @dried thyme{2%g}(getrockneter Thymian), @bay leaf{1}(Lorbeerblatt), @sugar{2%g}(Zucker), @salt{3%g}, @black pepper{1%g}(schwarzer Pfeffer), and a Parmesan rind if you have one. Stir and bring to a simmer.
26+-- Whole peeled tomatoes are less watery than chopped. Crush in your fist over the pot or use a spoon — keep some chunks.
27+-- Parmesan rind: keep rinds in a bag in the freezer. Drop one in any tomato-based sauce and fish it out at the end. Free flavor.
28+-- Green lentils take longer to soften than red, so they go in at the same time. Do not sub yellow lentils — they dissolve like red ones and defeat the purpose.
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15-Add @red lentils{200%g}, @canned chopped tomatoes{400%g}, @vegetable broth{550%ml}(hot), @dried oregano{1%g}, @dried thyme{1%g}, @bay leaf{1}, @sugar{4%g}, @salt{3%g}, and @black pepper{1%g}. Stir and bring to a simmer.
30+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.
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17-Simmer lid off on low heat ~{18-22%minutes}, stirring occasionally. The lentils should dissolve into the sauce. If it tightens too fast, splash in more hot broth — keep it looking slightly loose.
32+Meanwhile, bring a large #pot{} of salted water to a boil and cook @vollkorn spaghetti{220%g}(whole wheat spaghetti) per package. Reserve @pasta water{80%ml}(Nudelwasser) before draining.
33+-- Regular spaghetti works fine if that is what is in the cupboard.
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19-Meanwhile, boil salted water in a large #pot{} and cook @vollkorn spaghetti{400%g} per package (about 9 to 11 minutes). Reserve a splash of pasta water before draining.
35+Fish out the bay leaf and Parmesan rind. Off heat, stir in @butter{22%g} and the juice of @lemon{0.5}(Zitrone). Taste for salt. Loosen with reserved pasta water as needed. Serve with @Parmesan{40%g}(grated) at the table.
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21-Fish out the bay leaf. Off heat, stir in @butter{22%g} and a squeeze of @lemon{0.5}. Taste for salt — add more only if needed. Loosen with reserved pasta water if needed. Serve with @parmesan{40%g} grated at the table.
37+-- Leftovers: sauce keeps 3 days, freezes well. Cook pasta fresh.
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23--- Consistency check: at 15 minutes the sauce should look slightly too loose. It tightens on the plate. If it looks right in the pan, it's clumpy on the plate — add more hot broth.
24--- Red lentils want about 3 times their volume in liquid. Don't skimp.
25--- Right-sized for family of 3: use 150 g lentils, 250 g spaghetti, 420 ml broth, 22 g tomato paste. Aromatics stay the same. Makes 3 generous portions plus small leftover lunch.
26--- 2 anchovies for 4 servings is undetectable as fish — pure umami.
27--- For Cozy: sauce is mild. Plate hers before adding parmesan if she prefers plain. Parmesan on the side as optional add-on.
28--- Leftovers: sauce keeps 3 days in the fridge. Reheat with a splash of water or broth to loosen.