Hearty Pork & Lentil Bolognese

1.Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and no pink remains, about 8-10 minutes. Drain off any excess fat and set the pork aside.

2.Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables soften, about 8-10 minutes.

3.Stir in the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.

4.Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated, about 3-5 minutes.

5.Return the browned pork to the pot. Add the rinsed brown lentils, crushed tomatoes, beef broth, and bay leaf. Stir well to combine.

6.Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 60-90 minutes, or up to 2 hours, stirring occasionally, until the lentils are tender and the sauce has thickened. If the sauce becomes too thick, add a little more broth or water.

7.Remove the bay leaf. Season the bolognese with salt and freshly ground black pepper to taste.

8.Serve hot over your favorite pasta, garnished with fresh chopped parsley and grated Parmesan cheese.