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Spirelli bolognese with lentils

Name: Spirelli bolognese with lentils
Ingredients: 2.5 kg Ardo Spirelli; 1.2 kg Ardo Tricolour lentil mix; 500g Ardo Brunoise mix; 150 g Ardo Shallots; 20g Ardo Parsley; 20 g Ardo Garlic cubes; 15 g Ardo Provençal herb mix; 300 ml vegetable stock; 300 g grated Emmental; 50 g rocket salad; 1 l tomato coulis; 100 g tomato concentrate; 100 ml red wine (optional)

Ingredients

2.5 kg Ardo Spirelli
1.2 kg Ardo Tricolour lentil mix
500g Ardo Brunoise mix
150 g Ardo Shallots
20g Ardo Parsley
20 g Ardo Garlic cubes
15 g Ardo Provençal herb mix
300 ml vegetable stock
300 g grated Emmental
50 g rocket salad
1 l tomato coulis
100 g tomato concentrate
100 ml red wine (optional)

Allergens

Gluten, Celery, Milk

Preparation

Cook the shallots and brunoise with the garlic and the Provençal herb mix in a dash of olive oil. Moisten with the red wine and bring it to the boil (optional). Now also moisten with the vegetable stock, tomato coulis and tomato concentrate. Simmer gently to release all the flavours.
Add the tricolour lentil mix at the end and bring to the boil.
Briefly heat the spirelli in boiling water or in the steamer.
Serve the sauce with the spirelli.
Finish with a few rocket leaves and the grated Emmental.

Spirelli bolognese with lentils

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Spirelli

Garlic diced

Parsley

Shallots

Tricolore lentil mix

Brunoise Mix

Provence herb mix

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