|2 tsp||fennel seeds|
|2 cans||whole cherry tomatoes, each 400 grams|
|2 tbsp||tomato paste|
|1 dl||red wine|
|2 tbsp||concentrated chanterelle fund|
|1 sprig||fresh rosemary or 1 teaspoon dried|
|1 cup||dried green lentils small|
|freshly ground black pepper|
|olive oil for frying|
|fresh basil for garnish|
|300 g||paste e.g. papardelle|
|2 slices||white bread|
|1 dl||grated Parmesan cheese|
Peel and finely chop the onion. Peel the carrot and cut it into 6 pieces lengthwise and then into smaller pieces. Fry the carrots, onions and fennel seeds in oil in a large pan for about 5 minutes over medium heat until onion is soft. Add tomatoes, tomato paste, wine, fund, rosemary and bay leaves. Boil 10 minutes. Rinse the lentils and add and cook about 20 minutes until the lentils are al dente. If necessary add more water. Cook the pasta according to the package instructions. Dice the bread and fry it crispy in oil in a frying pan. Mix the pasta with Bolognese. Top with bread cubes and serve with grated cheese. Garnish with fresh herbs.
Tip: Consider mixing down 1 dl of the cooking water from the pasta when you mix the pasta and Bolognese. Then the sauce will stick better on the pasta.