Fetuccini with lentil bolognese sauce

For this recipe, the following preparations are necessary:

• Tomato sauce.
• Cook the fettuccini uncovered with plenty of water and place on a tray.
• Cook the lentils until they are tender and drain.
• Soften the vegetables starting with the hardest (carrot, onion, leek and garlic all cut into brunoise), add white wine and allow it to reduce. Add the tomato sauce and the lentils.
• Add salt and pepper to taste and place on a tray.

SERVING

• Heat the pasta and the lentil bolognese sauce separately. Place the fetuccini on the plate forming the shape of a crown and place the bolognese in the middle.
• Sprinkle over some parsley cut into brunoise.