Linsen-Bolognese mit Spaghetti
- Grate carrot 2 on the large holes of a box grater (or pulse in a food processor). Pulse onion 1 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.
- Heat olive oil 30 ml in a large pan over medium. Add the onion, carrot, and garlic. Cook ⏲ 3–4 minutes until softened.
- Add anchovy fillets 2, mash against the hot pan with a wooden spoon for ⏲ 30 seconds until dissolved. No visible anchovy should remain.
- 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.
- Add red lentils 200 g, canned chopped tomatoes 400 g, vegetable broth 550 ml, 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.
- 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.
- 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.
- 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.
Serves 4