Jay’s Vegetarian Bolognese with Fontina Cheese, Lentils, and Linguini (for 1)
For Jay’s Vegetarian Bolognese, we saute a plethora of finely chopped vegetables: onions, carrots, celery, zucchini, mushrooms, and minced garlic. The vegetable sofritto slowly cooks, then we add red wine, cooked down, followed by milk, cooked some more, then cooked lentils (for texture and protein) and plenty of San Marzano plum tomatoes. The meatless bolognese cooks slowly over a low simmer, reducing as the flavors intensify. Once the pasta is tossed and sauced, shredded Fontina cheese goes over the top. #Outrageous!
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