This rich and wonderful rigatoni bolognese will have you coming back for bowl after bowl. Try making it at home.
for the ragu:
for the almond parm:
Add oil to pre-heated pan. Toss in white onion and cook for 2-3 minutes, until transluscent. Add celery, carrots and cook down for 5 minutes. Add garlic puree, apple sauce, tomato puree and sundried tomatoes and stir to combine.
Add red wine and cook down, for 1-2 minutes. Then add the passata, plum tomatoes, water, chopped mushrooms, salt and italian herbs and let simmer for 20-25 minutes. Stir in walnuts and cooked lentils.
to make the almond parm:
Toss flaked almonds, garlic puree, lemon juice, nutritional yeast and salt into a blender. Pulse for 30 seconds, until you reach a crumb texture.
Boil 350g rigatoni. Once cooked, combine with ragu and serve. Top with almond parm.