Open Tagliatelle Bolognese

Here are four easy steps to cook the perfect open tagliatelle bolognese recipe:

The day before, soak the lentils in water overnight.

Heat the oil in a saucepan over medium heat and sauté the minced vegetables (carrot, celery, onion) with the bay leaves.

Add the soaked and drained lentils or use a 1 can of drained lentils. Pour in the red wine and let it evaporate completely. Reduce the heat to low and add the tomato purée. Season with salt and pepper, add 160 ml water, and cook over low heat for about 45 minutes.

Bring a pot of salted water to a boil and cook the tagliatelle until it is al dente; drain.

Transfer pasta to the meat sauce and toss to combine adding 5 gr of nutritional, , sprinkling with the nutritional yeast.