Autumn Bolognese with Ravioli- A quick Dinner Rescue

CARBS. CHEESE. THE END.

It’s always a beautiful thing, when a dinner warms your heart and soul, as well as your belly. This recipe is RICH with flavor and is fast and easy to assemble. It’s so amazing….. I just can’t. I can’t seem to describe it adequately. Just make it. You’ll be so glad you did.

Autumn Bolognese with Red Lentils and Ravioli

1 tbsp. olive oil

1 lb. lean ground beef (optional)

1 cup red lentils

1 cup minced or shredded carrots

1 small sweet onion minced

1 tbsp. dried basil

1 tsp. dried oregano

Pinch of red pepper flakes

2 tbsp. tomato paste

1 tsp. Kosher salt

28 oz. crushed tomatoes

2 cups beef broth

1 cup butternut squash or pumpkin puree

18 oz. fresh ravioli, cooked according to pkg directions

Parmesan cheese for garnish

Fresh basil for garnish

In a large pot, sauté the beef in 1 tsp. olive oil. Then add the lentils, carrots, and onion. Stir to combine, and continue to cook for 5-8 more minutes. Then add the seasonings, and tomato paste. Cook down, stirring together for 2-3 more minutes. Then add the crushed tomatoes, broth and squash puree. Simmer for 30 minutes, over low, allowing the sauce to become thick, rich and fragrant.

I can’t wait to make this again. We ate every single bite.


Meanwhile, cook the ravioli according to directions, drain. Serve with the sauce, and fresh basil and Parmesan cheese if desired.

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