Tagliatelle al ragù alla Bolognese

Ingredients

While the original Italian version of Tagliatelle al ragù alla Bolognese uses ground beef and pork, this Mediterranean adaptation replaces the meat with a combination of lentils and mushrooms. Additionally, the traditional heavy cream is substituted with Greek yogurt, adding a tangy and creamy element to the dish. The Mediterranean twist also incorporates a variety of fresh herbs and vegetables to enhance the flavors and nutritional value. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) mushrooms, finely chopped 200g (7 oz) mushrooms, finely chopped
• 1 cup cooked lentils 1 cup cooked lentils
• 1 can (400g / 14 oz) diced tomatoes 1 can (400g / 14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup Greek yogurt 1/4 cup Greek yogurt
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 8g (1.5g saturated)
• Carbohydrates: 62g (10g sugars)
• Protein: 16g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the finely chopped mushrooms to the pan and cook until they release their moisture and start to brown.
4. 4.
   Stir in the cooked lentils, diced tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. Simmer for 15-20 minutes, allowing the flavors to meld together.
5. 5.
   Remove the pan from heat and stir in the Greek yogurt until well combined.
6. 6.
   Serve the Mediterranean-style Bolognese sauce over the cooked tagliatelle pasta. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Lentils — Make sure to cook the lentils until they are tender but not mushy. Overcooked lentils can affect the texture of the sauce.
• Greek yogurt — Opt for a full-fat Greek yogurt for a creamier texture. If using a plant-based yogurt, choose one with a similar consistency.

Tips & Tricks

• For added depth of flavor, you can sauté the mushrooms separately until golden brown before adding them to the sauce.
• If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.
• Feel free to add other Mediterranean-inspired ingredients such as olives or capers for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• Serve the dish with a sprinkle of grated Parmesan cheese for an extra touch of Mediterranean indulgence.

Serving advice

Serve the Mediterranean-style Tagliatelle al ragù alla Bolognese with a side of fresh mixed greens dressed in a light lemon vinaigrette. This will complement the flavors of the dish and add a refreshing element to the meal.

Presentation advice

To enhance the presentation, twirl the tagliatelle pasta onto individual plates and spoon the Mediterranean-style Bolognese sauce over the top. Garnish with fresh basil leaves for a pop of color. Serve with a rustic bread on the side for dipping into the sauce.