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Pasta makes you happy

May 2nd, 2018 | main dishes

Spaghetti Bolognese – that’s where it starts. Only in Germany this spicy tomato-vegetable sauce with minced meat is called like this. The Italian calls it “Ragú” and there are thousands and a recipe variant. In search of meatless recipes, we simply replaced the minced meat with lentils. And lo and behold? No Bolognese, no Ragú – but delicious!

Pasta makes you happy Pasta makes you happy

This recipe can be wonderfully cooked in stock. Freeze it and you always have a quick meal at hand. Also for parties or children’s birthday parties it is excellent – just because you can freeze the leftovers. Our kids love it, back in the days when they were very little, just like today, when they are on the go to becoming adult.

Pasta makes you happy – even with lentils.

Spaghetti with lentil bolognese

(4 portions)

250 g carrots
1 small leek
2 stick of celery
1 zucchini
2 cloves of garlic
finely cube the vegetables
3 TS olive oil
sauté the vegetable for about 5 minutes
Salt, pepper from the mill
1 ts (vanilla) sugar
3 TS tomato paste
add and sauté briefly
150 ml of dry red wine
deglaze
400 g tomatoes in cubes (canned)
600 ml vegetable broth
200 g of Puy lentils
2 bay leaves
add, bring to a boil and simmer gently for about 20 minutes, until the lentils are cooked, but they should still have a little bite
Salt, pepper from the mill
1-2 ts of Tuscan pasta spice (from Altes Gewürzamt)
spice up
400 g spaghetti
cook and arrange with the lentil bolognese
4 TS of parmesan, grated
serve sprinkled with Parmesan cheese

And this is how the wife of the captain does it

I use Puy lentils for this dish, which are pleasantly nutty in flavor. In the uncooked state, they are marbled green-brown, but this loses itself during cooking. They are not as floury as other lentils and keep “al dente”, which fits particularly well in salads or just this sauce.

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June 15th, 2018 | main dishes

Matjes season starts right now

“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:

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Garnelen Vanille-Würzbutter gegrillte Honigmelone August 25th, 2018 | main dishes

Vanilla shrimp with grilled honey melon

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

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Helgoländer Knieper December 10th, 2017 | main dishes

Heligoland “Knieper“ [Crab claw] @home

For many years I pestered my love, the captain, to travel to Heligoland [island in the North Sea] and eat „Knieper“. As a child of Cuxhaven I had so fantastic memories of that. Unfortunately we never managed to go there during the scanty holiday periods with all the other dates. What did I see yesterday on our weekly market at the market stall of our fish seller (you know, the one with the pulpo WhatsApp)? Knieper – incredible! Purchased, brought home and into the pot.

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