Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
Heat a medium frying pan, add oil, sauté onion and garlic for 2-3 minutes until translucent.
15 ml Frying oil or other heat resistant oil, 1 Piece white onion, 4 Piece Garlic cloves
Add basil and oregano, so they develop their perfect aroma.
1 tbspn Oregano, 1 tbspn Basil
Add carrots and a pinch of salt, soften for 3-4 minutes. Add passata, water, lentils and coconut blossom sugar and bring to a simmer. After 17-20 minutes, the sauce should be well cooked and the lentils cooked.
110 g Carrots, 690 g Tomato passata, 1 Pinch of salt + more to taste, 1 big pinch of black pepper, 120 - 240 ml Water, 144 g red lentils, 12 g Coconut blossom sugar
Season to taste and refine with Birdeye chili and balsamic vinegar.
Optional: 1 Birdeye chili, 15 ml dark balsamic vinegar
Arrange the pasta on 2-3 plates and top with the Bolognese sauce, Parmesan and basil garnish and enjoy!
300 g gluten free pasta
Store Bolognese up to 3 days in the refrigerator or 1 month in the freezer and heat best in steamer.