Autumn Bolognese with Ravioli- A quick Dinner Rescue
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.
Meanwhile, cook the ravioli according to directions, drain. Serve with the sauce, and fresh basil and Parmesan cheese if desired.
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