Pappardelle Bolognese with lentils and sausages from Dinner: Changing the Game (page 181) by Melissa Clark

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Notes about this recipe

  • Avocet on June 12, 2021

    This was okay, but we didn't like it enough for me to make it again. The lentils just didn't add enough character to the sauce; similar recipes with mushrooms instead of lentils are much tastier (and we love lentils).

  • TrishaCP on January 16, 2021

    I really liked the flavors, but my lentils never quite cooked properly (too firm). I used more sausage (a full pound) since I needed to use it up.

  • cdglamontagne on May 26, 2019

    Love this recipe and we make it often. Use good sausage and the lentils will take on a deep savory flavor while adding a healthy and economical boost. I never have fresh rosemary and dried works fine - this recipe seems pretty adaptable. Leftovers are great too.

  • Frogcake on May 16, 2017

    Good bolognese -would make again. It's a heartier sauce with the lentils. I've made it with ground horse meat, which is delicious but texture-wise, prefer it with sausages. I added about a quarter cup of dry red wine too.

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