Spicy Beluga Pasta Sauce with Mushrooms and Wine
By: Homemade & Yummy
Published: Wednesday, April 15, 2015 - 12:19pm

Ingredients




1 cup dry mushrooms
1 cup dry red wine (your choice)
1/3 cup of water
1 cup [b]Beluga[/b] lentils (rinsed)
1 medium diced onion (approx. 1 cup)
4 cloves of minced garlic (approx. 4 tsp)
Salt and pepper
2 diced green peppers (approx. 1 1/2 cups)
1 can [i]Spicy Red Pepper Petite Cut[/i] tomatoes (540 ml)
1 can tomato sauce (398 ml)
2 tbsp chopped fresh basil
Fresh grated Parmigiano Reggiano

Preparation

1 Soak the mushrooms in the wine for approximately 45 minutes. 2 Drain and squeeze the mushrooms. Reserve the wine. Chop the mushrooms. 3 Add olive oil to a heavy bottom skillet. 4 Caramelize the onions. 5 Add the oregano, garlic, salt and pepper. 6 Add the rinsed lentils and the reserved wine. Add additional water if the reserved wine is less than 1 cup. 7 Bring to a boil and simmer for 15 minutes. 8 Add the chopped mushrooms and green peppers. 9 Cook for 5 minutes. 10 If you prefer your peppers softer…then cook for an additional 5 minutes, or add them sooner. 11 Add the tomatoes, tomato sauce and 1/3 cup of water. 12 Bring to a boil and simmer for 20-25 minutes. 13 Add the fresh chopped basil. 14 Serve over your favourite pasta and garnish with freshly grated parmigiano reggiano cheese.

About

Beluga lentils in a spicy tomato sauce with mushrooms and wine. A great meatless sauce that can also be used in lasagna.