Spaghetti with Chicken Sausage and Lentil Bolognese
A leaner alternative to the classic Bolognese, this Spaghetti with Chicken Sausage and Lentil Bolognese features chicken sausage and heart healthy lentils.
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 in the beef stock, scraping the bottom of the pan to release any browned bits.
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.
Notes
Note: If you can't find strained tomatoes or canned tomato purée, substitute with canned chopped tomatoes (give it a quick blitz in the blender to make it a smoother texture).