Fettuccine with Lentil Bolognese Sauce

Fresh from the Vegetarian Slow Cooker, Pg 134

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and garlic, cover, and cook until softened, about 10 minutes. Stir in the wine and simmer for 2 minutes.

Step 2

Transfer the vegetable mixture to a 3.5 to 4 quart slow cooker. Add the tomatoes, lentils, tomato paste mixture, and nutmeg and season with salt and pepper. Cover and cook on Low for 6 hours.

Step 3

While the lentil sauce is cooking, combine the beans and milk in a blender or food processor and blend until smooth. Set aside.

Step 4

When ready to serve, cook the pasta in a large pot of boiling salted water, stirring occasionally, until it is al dente, about 8 minutes. Drain well.

Step 5

Just prior to serving, stir the bean mixture, Liquid Smoke, and parsley into the sauce. Place the cooked pasta in a serving bowl, add the sauce, toss gently to combine, and serve immediately with the cheese.