CLASSIC FAVORITE!
This spaghetti looks like absolute perfection!!! Wow!
~ Jocelyn
– 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. – 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 in the beef stock. – 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. – 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.
– Garnish with freshly grated Parmesan and a sprinkling of freshly chopped parsley.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...