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INGREDIENTS
- 200 g vegan ground meat
- 40 g red lentils
- 1 onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 300 ml water or vegetable broth
- 700 ml tomato passata
- sprig of rosemary
- handful of basil
- salt to taste
- pepper to taste
- dried pasta (approx. 350 g)
METHOD
- 1Finely chop the onion, carrot, and celery. Heat olive oil in a large pot and slowly sauté the vegetables, stirring occasionally, until softened and lightly browned, which takes about 8 minutes. Add sliced garlic and sauté briefly until fragrant.
- 2Stir in the vegan ground meat, increase the heat, and break it into smaller pieces while stirring constantly, browning it. Add tomato paste, let it caramelize briefly, then pour in tomato passata and water or vegetable broth to deglaze the pot. Add rinsed raw red lentils, rosemary, chopped basil, salt, and pepper.
- 3Reduce the heat to a minimum and let the sauce simmer slowly without a lid for at least an hour. Stir occasionally and add a little water or broth as needed. The vegetables should be completely soft, and the sauce should be compact and thick.
- 4Serve the finished sauce with freshly cooked pasta; you can also add vegan cheese.