Pasta Bolognese

This wonderfully hearty bolognese sauce paired with gluten and corn-free pasta will be sure to satisfy the family! Made with lentils, walnuts, vegetables and herbs, this Bolognese recipe has plenty of flavor and is pure comfort food–but made without any problematic ingredients! For a completely fat-free bolognese option that is also made with just vegetables instead of lentils, you can try the Spaghetti Squash Bolognese recipe on the blog. 
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Ingredients
  

  • 1 cup finely chopped yellow onion
  • 3/4 cup finely chopped celery
  • 2 cup finely chopped mushrooms
  • 1 cup grated carrot
  • 4 garlic cloves, minced
  • 1 cup raw walnuts, finely chopped
  • 3/4 cups dried brown or green lentils, rinsed
  • 3 cups healing broth
  • 1 1/2 cups jarred diced tomatoes
  • 1/4 cup tomato paste
  • 2 tsp garlic powder
  • 1 1/2 tsp dried basil
  • 2 tsp dried oregano
  • sea salt (optional), to taste
  • 1 lb gluten-free and corn-free penne, rigatoni or rotini pasta
  • 1/2 cup loosely packed fresh basil leaves, to serve

For Serving

  • Brazil nut parmesan (optional)
  • 1/4 cup brazil nuts
  • 1/4 tsp sea salt
  • 1/4 tsp dried basil
  • 1 garlic clove
  • *** blend all ingredients together

Instructions
 

  • Place a large ceramic non-stick pot on medium heat. Add the onion, celery, and mushrooms. Cook for 5-8 minutes, until the onions and mushrooms are soft and browned. Add water if needed to prevent sticking. Add the carrot and garlic to the pot and continue cooking for another 2-3 minutes.
  • Add the walnuts, lentils, healing broth, diced tomatoes, tomato paste, garlic powder, dried basil, and dried oregano to the pot. Bring to a simmer and cook on a low heat for 30-40 minutes, until the lentils are soft and the sauce is thick. 
  • While the sauce is simmering, cook the pasta according to package instructions.
  • Season the sauce to taste with sea salt (if using). Add the pasta to the sauce and stir until evenly mixed. 
  • Serve immediately with fresh basil nut parmesan on top (if using). 

Notes

Mushrooms reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Carrots offer a quick liver refueling source of glucose that’s attached to minerals and vitamins.
Garlic has a medicinal, pungent, astringent quality that is anti-pathogenic.

Recipe by Medical Medium

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