Ingredients
Method
- Pulse onion, celery stalks, carrot, and garlic in a food processor until very finely chopped. If you don’t have a food processor, you can do this step by hand.
- In a large dutch oven or large pot, on medium-high heat, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Add the chopped veggies, parm rind, and a pinch of kosher salt to the pot. Allow the parm rind to soften, melt, and stick to the bottom of the pot. Once it begins to melt and brown, push it over to another area of the pot and allow it to melt and brown there. We're trying to mimic the browning that cooking meat would add to the bottom of the pot (called fond), but with browning parm. Reduce heat to medium. Working around the parm rind, cook and stir vegetables occasionally until they are soft and most of the water has cooked off, about 3-5 minutes.
- Add 1/2 the mushrooms to the pot with a pinch of salt and continue cooking until they reduce down slightly. About 4 minutes. Add the rest of the mushrooms and cook everything gently until softened, about 7-8minutes more, stirring occasionally. Add the nutmeg, fennel, and tomato paste and cook until the paste darkens and turns a brick red, about 2 minutes. Add the white wine and allow it to reduce down by half.
- Add the can of crushed tomatoes, vegetable stock, half and half, lentils, and a big pinch of kosher salt. Bring everything to a gentle simmer and cook uncovered for 20-30minutes, stirring every 10 minutes or so. Adjust seasoning. Serve warm with pasta. Garnish with fresh grated parm.
Notes
I like this best with tagliatelle or pappardelle pasta. Or use it in place of meat sauce to make your favorite lasagna.