Before diving into cooking, I like to lay everything out. It makes the process smoother and more enjoyable. Dice your onions, carrots, and celery finely. This mix, known as a mirepoix, is the aromatic base of many dishes. Mince the garlic until it’s a paste-like consistency. Open the canned lentils, tomatoes, and tomato paste to have them ready.

In a large skillet, heat the 2 tablespoons of Napolina Extra Virgin Olive Oil over medium heat. Once hot, add your diced onions, stirring frequently until they start to soften. This usually takes about 5 minutes. Next, toss in the carrots and celery. Sauté everything together. Let them cook until they are tender. The colors begin to deepen, and your kitchen will fill with an encouraging aroma.

Here’s where it really starts smelling delightful! Stir in the minced garlic and cook for about 1 minute. Be careful not to let it burn; burnt garlic can be bitter. The garlic infuses into the oil and aromatics, creating a rich base for the bolognese.

Next, grab your cooked green lentils and add them to the pan. Stir it all together. Then you can add the cans of chopped tomatoes with Italian herbs and roasted garlic. The contrasting textures and robust flavors create a delicious mingling.

Now it’s time for the 4 tablespoons of rich tomato paste. Mix this well into the sauce. It thickens the bolognese and amplifies the tomato flavor. Season generously with sea salt, black pepper, and dried oregano. This step is crucial. Taste as you go along; it’s about getting the flavors just right.

Add the bay leaf, and stir in 1 teaspoon of balsamic vinegar. This tiny touch elevates the flavor and can be the difference between good and great. Let it all simmer for about 20-25 minutes. You want the sauce to thicken while the flavors meld together. Keep an eye on it, and stir occasionally.

While the bolognese simmers, bring a large pot of salted water to a boil. Cook your Napolina spaghetti according to the package instructions. Once al dente, reserve a cup of pasta water, then drain the rest. This step is vital; that reserved water can help adjust the bolognese sauce if needed later.

Take your skillet off the heat once the sauce is ready. Toss the drained spaghetti into the bolognese. Mix well until all the noodles are coated. If the sauce feels too thick, mix in a bit of the reserved pasta water to achieve your desired consistency.

Now, plate your dish. Garnish with Parmesan cheese or a vegetarian alternative. A sprinkle of fresh parsley, if you have it, adds a colorful touch.