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Spaghetti Bolognese with Lemon & Rosemary Gremolata
2 people
Gremolata is a zingy Italian green sauce made with fresh leafy herbs, garlic and lemon. Here it tops off a hearty vegan spaghetti supper made with a savoury veg and green lentil bolognese.
1 comment
Ingredients
- 1 leek
- 1 carrot
- 1 celery stick
- 150g button mushrooms
- 2 garlic cloves
- 400g tin of green lentils
- 400g tin of chopped tomatoes
- A handful of rosemary leaves
- 1 lemon
- 200g spaghetti
Prep: 15 mins | Cook: 35 mins
Method
1. Trim the roots and any woody greens off the leek. Halve it and rinse out any grit, then finely slice it. Trim the carrot, then peel and dice it. Trim the dry ends off the celery and dice it to match.
2. Warm a deep frying pan or medium-sized pan over a medium heat, then add a drizzle of olive oil and the chopped veg. Season with a pinch of salt and pepper and cook, stirring often, for 8 mins till the veg start to soften.
3. While the veg fry, tear any large mushrooms in half. Peel and crush or grate 1 garlic clove. Stir the mushrooms and garlic into the veg. Fry, stirring often, for 5 mins till mushrooms look juicy.
4. Drain the lentils, rinse them under cold water and tip them into the pan. Tip in the chopped tomatoes. Half fill the tin with around 200ml cold water and add that to the pan. Give it all a good stir, then bring to the boil. When the sauce is boiling, turn the heat down and pop a lid on the pan. Simmer for 15 mins, stirring every so often, till the sauce has started to thicken.
5. While the sauce cooks, put a large pan of salted water on to boil. Peel and finely chop the other garlic clove. Slide it into a small bowl. Finely grate in the lemon zest. Pick the rosemary leaves off their woody sprigs and finely chop them. Add to the bowl. Squeeze in the juice from half the lemon and add 1 tbsp olive oil and a pinch of salt and pepper. Stir to mix – this is your gremolata.
6. When the sauce has 10 mins cooking time left, check the pan of water – it should be boiling. Add the spaghetti and simmer for 8-10 mins till it’s cooked but not too soft, it should still have a little bounce and bite to it.
7. Taste the bolognese sauce and add a pinch more salt or pepper or a pinch of sugar, if you think it needs it. Drain the spaghetti and toss with the bolognese sauce to coat, then heap onto two warm plates. Spoon over the lemon and rosemary gremolata and serve.
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always up for something new
we are not vegan but this is fab - even my spag bol crazy kids love it (and ask for it). the gremolata is a must - don't miss it out but be sparing - it's strong. seems to work really well with wholewheat spaghetti - I think it's because the lentils need the more robust wholewheat structure,