Nutrition

Ingredients

• 2 tablespoons butter or oil
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 2 small carrots, chopped
• 4 garlic cloves, minced
• 1 cup dry red wine or water
• 1 cup beef or vegetable broth
• 1-1/2 cups dried lentils, rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 tablespoon minced fresh basil
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon each ground cumin, nutmeg and pepper
• 1/2 cup heavy whipping cream
• 2 tablespoons minced fresh parsley
• 1/2 cup grated Parmesan cheese
• Hot cooked pasta

Instructions

1. 1 In a Dutch oven, cook the onions, celery and carrots in butter over medium heat until they're tender. Add the garlic and cook the vegetables for two minutes longer. Stir in the wine, broth, lentils, tomatoes, tomato sauce, tomato paste, bay leaves, basil, sugar and seasonings. Bring the mixture to a boil.
2. 2 Reduce the heat and simmer the sauce, covered, until it's thickened, stirring occasionally, for 1 hour and 30 minutes to 2 hours.
3. 3 Discard the bay leaves. Add the cream and parsley, and cook the sauce for two minutes longer. Stir in the Parmesan cheese. Serve with pasta and additional fresh basil.

Original Source

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