Drive away with green broad beans and ricotta
Sauces from Italy
translated by Italian with
Vegan variant of the classic meat sauce: simple, healthy but above all fast. You can use it immediately (to season pasta, timbales or cannelloni) or keep it safely in the freezer!
Cut the carrot and onion into small or large cubes
In the meantime, wash the lentil in running water, changing the water until it becomes transparent. NB I have followed the instructions on the envelope; you refer to the instructions on your box :)
Fry the onion and carrot in oil and garlic until golden brown
Remove the garlic and add the tomato puree with 1 ladle of water; cook over medium heat for about 10 minutes
Add the lentils (previously washed and drained), salt and 3 ladles of water. Leave to cook over medium heat for another 20-25 min, stirring occasionally and checking that it does not dry out too much (if necessary add water).
When cooked, the mixture must be creamy (not too liquid). With an immersion blender, whisk roughly ...
... until you get a mixture very similar to real meat sauce!
For storage: In the refrigerator (to be consumed within 2/3 days) or in the freezer in glass jars (e.g. jams) or airtight containers. Et voila, good appetite