2 Tbsp extra-virgin olive oil, divided
1 onion, diced
1 carrot, diced
2 cups finely chopped mushrooms
2 cloves garlic, sliced
1/2 tsp dried oregano
1/8 tsp ground nutmeg
1/2 cup red wine
2 400g tins diced or crushed tomatoes
2 cups cooked brown or green lentils (if using canned, drained and rinsed)
1 cup raw walnut halves, chopped
1 Tbsp balsamic vinegar
1/2 tsp salt
340g spaghetti or pasta of choice
Fresh basil, for serving
Bring a large pot of water to a boil; salt well.
In a large high-sided skillet, heat oil over medium. Add onion, carrot, mushrooms, garlic, oregano, and nutmeg; sauté for 8 to 10 minutes, until vegetables are tender. Add wine, increase heat and cook until most of the wine has evaporated. Stir in lentils, walnuts, tomatoes, vinegar, and salt. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes, stirring a few times throughout.
Cook pasta according to package directions, drain and add to warm bowls. Top with bolognese and a few basil leaves. Serve.
Source: Food Network
