Spaghetti with Chicken Sausage and Lentil Bolognese
1 tablespoon extra virgin olive oil
1 onion, finely chopped
3 stalks celery, diced
3 cloves garlic, minced
1 lb chicken sausage, casing removed
1 bay leaf
1/2 cup beef stock
28 oz strained or chopped tomatoes
1 tablespoon tomato paste
2 cups cooked lentils
1 lb spaghetti
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly grated Parmesan cheese, for serving
1/4 cup chopped flat-leaf parsley, for serving
In a large, deep sided sauté pan, heat the olive oil over medium heat. Cook the onion, garlic and celery, seasoning lightly with salt and pepper, and cook until the onion is translucent. Crumble in the chicken sausage that was removed from the casing and use a fork or wooden spoon to break down the meat. Add the bay leaf and stir stir in the beef stock, scraping the bottom of the pan to release any brown bits that have browned. Let it cook for a few minutes, letting the stock reduce a bit. Add the tomatoes and tomato paste, bring to a bubble and let it simmer over low heat for about 10 minutes. Add the cooked lentils, and season with salt and pepper to taste.
Meanwhile, bring a large pot of water to a boil. Season with salt and add a drizzle of olive oil and pasta. Cook according to the package directions, until the pasta is al dente. Drain the spaghetti and dress with the sauce.
Garnish with freshly grated Parmesan and a sprinkling of freshly chopped parsley.