PureSpelt Oven-baked Vegetarian Kernotto Bolognese
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 90 minutes
serves 4-6
100 ml olive oil
2 onions
3 cloves garlic
2 carrots, approx. 200 g
1 piece celery root, approx. 125 g
250 g mushrooms
50 g dried porcini mushrooms
3 tbsp tomato puree
50 g miso
2 tsp paprika
1 tsp dried thyme
50-100 ml soy sauce
1 tsp cumin
150 g green lentils e.g. Perline
100 g PureSpelt Kernotto
150 ml red wine or vegetable stock
approx. 750 ml vegetable stock
150 ml coconut milk
1-2 tsp lemon juice or balsamic vinegar
salt and pepper
Garnish
1/2 bunch flat-leaf parsley
Sbrinz, grated (if desired)
1
Place the olive oil in a gratin form and put in the middle of the oven. Heat to 200 °C.
2
Mince the onion, garlic, carrot, celery root, and mushrooms by hand, or in a food processor. Add to the hot oil in the gratin form, mix in the tomato paste and roast for about 40-45 minutes, stirring once or twice.
3
Add the rest of the ingredients up to and including the coconut milk, stir well and braise in the oven for an additional 40-45 minutes, stirring occasionally and adding some additional vegetable stock if it begins to look dry.
4
Remove from the oven and add lemon juice, salt and pepper to taste. Top with parsley and, if desired, Sbrinz.
Info
The bolognese can be made in advance and reheated over low heat, stirring constantly. If desired, it can be frozen in portions and thawed in the fridge, or directly in a pan.
The bolognese tastes wonderful with PureSpelt pasta, as well as grilled vegetables or simply with a piece of PureSpelt bread or Zopf.
Source:
IG Dinkel, Judith Gmür-Stalder
