Veggie Bolognese with Courgetti - Innit

Ingredients

4 Servings

Produce

  • Yellow Onion 1/2

  • Basil Leaf 4 sprigs

  • Celery 1 stalk

  • Cremini Mushrooms 8

  • Courgettes 3

  • Carrot 1/2

  • Fresh Thyme 3 sprigs

  • Garlic Cloves 2

Spices

  • Salt 1/2 tsp

  • Black Pepper 1/4 tsp

Dry Goods

  • French Du Puy Lentils 100 g

Pantry

  • Sundried Tomatoes in Oil 6

  • Extra Virgin Olive Oil 4 Tbsp

Canned/Bottled Goods

  • Vegetable Stock 950 ml

  • Tomato Purée 130 g

Beverage

  • Red Wine 120 ml

Preparation

  1. Prepare Vegetables

    Prepare vegetables: dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).

    • 8, finely diced Cremini Mushrooms
    • 1/2, finely diced Carrot
    • 1 stalk, finely diced Celery
    • 1/2, finely diced Yellow Onion
    • 2, minced Garlic Cloves
    • 6, minced Sundried Tomatoes in Oil
    • 4 sprigs, leaves picked & chiffonade Basil Leaf
  2. Create Sauce

    Heat a large skillet over medium-high heat. Add olive oil to skillet and sauté onions, garlic, celery, carrots and mushrooms with a pinch of salt, stirring occasionally, for 5 minutes or until soft. Add sun dried tomatoes, tomato purée, thyme and red wine, scraping the bottom of the skillet, and let wine reduce by half.

    • 2 Tbsp Extra Virgin Olive Oil
    • 130 g Tomato Purée
    • 3 sprigs Fresh Thyme
    • 120 ml Red Wine
  3. Create Sauce (continued)

    Add rinsed lentils and vegetable stock and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry. Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.

    • 100 g, rinsed French Du Puy Lentils
    • 950 ml Vegetable Stock
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  4. Cook Courgetti

    Prepare ingredients. Heat olive oil in pan over medium. Add courgetti; cook, until softened slightly, about 5 minutes.

    • 3, prepared in courgetti Courgettes
    • 2 Tbsp Extra Virgin Olive Oil
  5. Serve & Enjoy!

    Plate courgetti and enjoy with sauce and a drizzle of olive oil if desired!

Nutrition

  Amount per
serving
Daily value percentage
Calories 410 kcal  
Total Fat 18.0 g 22%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 15 g  
Cholesterol 5 mg 2%
Sodium 700 mg 30%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 7 g 25%
Sugars Total 13 g  
Protein 17 g 34%
Vitamin C 44 mg 50%
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By Innit Culinary Team