Fresh Spinach Fettuccine with Hearty Lentil Bolognese

Trim, peel, and finely dice the yellow onion, carrot, and celery on a cutting board using a chef knife to establish an even aromatic mirepoix base.

Peel and mince the garlic cloves finely on the cutting board using the chef knife.

Heat the olive oil in a Dutch oven over medium heat at 160°C (320°F), add the diced onion, carrot, and celery, and sauté with a wooden spoon for 7 minutes until the vegetables soften and turn translucent.

Add the minced garlic to the Dutch oven and sauté for 1 minute while stirring continuously with the wooden spoon until fragrant.

Add the tomato paste to the Dutch oven and cook over medium heat at 160°C (320°F) for 2 minutes, stirring constantly to caramelize the paste.

Pour the dry red wine into the Dutch oven to deglaze, scraping up any caramelized fond from the bottom with the wooden spoon, and simmer for 3 minutes until the liquid reduces by half.

Add the rinsed brown lentils, canned crushed tomatoes, low-sodium vegetable stock, dried oregano, fresh rosemary sprig, bay leaf, fine sea salt, and black pepper into the Dutch oven, stirring thoroughly with the wooden spoon.

Bring the ragu to a boil, then reduce the heat to low at 90°C (194°F), cover the Dutch oven with its lid, and simmer gently for 30 minutes until the lentils are tender and the sauce is thick.

Uncover the Dutch oven, remove and discard the rosemary sprig and bay leaf using tongs, then taste and adjust seasoning with additional sea salt and black pepper if desired.

Fill a large stockpot with 3500 ml of water and 15 g of fine sea salt, place over high heat, and bring to a rolling boil at 100°C (212°F).

Drop the fresh spinach fettuccine into the boiling water and cook for 2 to 3 minutes, stirring gently with tongs to untangle ribbons, until al dente.

Dip a heatproof measuring cup into the pot to collect and reserve 120 ml of starchy pasta cooking water, then pour the remaining pasta contents into a colander to drain.

Transfer the drained spinach fettuccine directly into the Dutch oven containing the warm lentil ragu, pour in 60 ml of the reserved pasta cooking water, and toss gently with tongs over low heat at 80°C (176°F) for 1 minute until glossy and emulsified.

Portion the dressed fettuccine evenly across four warmed wide pasta bowls using tongs.

Garnish each serving with 10 g of finely grated vegetarian parmesan-style hard cheese and 2.5 g of finely chopped fresh flat-leaf parsley before serving immediately.