The Best Lentil Bolognese

Peel and finely dice the shallots and garlic. Trim and finely dice the celery. Clean the mushrooms and pulse them in a food processor until they resemble the texture of ground meat. Finely chop the walnuts and rinse the lentils thoroughly in a colander.

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the shallots, garlic, and celery along with a generous pinch of salt. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the shallots are translucent.

Add the mushrooms and cook for 2 to 3 minutes, stirring occasionally. Stir in the tomato paste and sugar and cook for 1 minute, stirring constantly.

Pour in the red wine and simmer for 2 to 3 minutes, or until the alcohol has evaporated and the wine has reduced by about half. Stir in the vegetable broth and tomato sauce.

Add the lentils and walnuts, stirring to combine. Nestle the bay leaf and thyme sprigs into the sauce. Cover and simmer gently for 30 minutes, stirring occasionally, until the lentils are tender but still slightly firm to the bite.

Halfway through the cook time, bring a large pot of water to a boil. Once boiling, generously season the water with salt and cook the pasta according to the package directions until al dente.

After about 30 minutes or once the lentils are cooked, remove the bay leaf and thyme sprigs. Stir in the balsamic vinegar, milk, oregano, and chili flakes, then season to taste with salt and pepper.

Add the cooked pasta to the sauce and toss until evenly coated. Divide the lentil Bolognese between two bowls or plates and serve with freshly grated Parmesan, if desired.