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1 lb (500 g) whole red lentils, cooked, pureed
1 lb (500 g) mushrooms, roasted, pureed
1 lb (500 g) ground beef
1 cup (250 mL) onion, chopped, sautéed
¼ cup (60 mL) garlic, chopped, sautéed
¼ cup (60 mL) oregano, chopped
¼ cup (60 mL) basil, chopped
¼ cup (60 mL) flat leaf parsley, chopped
2 quarts (2 L) baby arugula
1 cup (250 mL) grated Parmesan cheese
1 cup (250 mL) grated Pecorino Romano cheese
3 ½ cups (875 mL) arrabbiata ketchup*
14 burger buns
*TO MAKE ARRABBIATA KETCHUP: 3 Tbsp (45 mL) extra virgin olive oil 1 Tbsp (15 mL) crushed red pepper flakes 1 cup (250 mL) yellow onion, minced 2 Tbsp (30 mL) garlic puree 3 1/3 cups (825 mL) canned whole tomatoes ½ cup (125 mL) fresh basil leaves, torn 1 tsp (5 mL) salt ½ tsp (2 mL) pepper
Heat oil in a large saucepan. Add red pepper flakes and onions and sauté for 5 minutes until translucent. Add garlic and tomatoes and cook until fragrant, breaking up tomatoes with a spoon. Reduce heat to a simmer and cook for 20 minutes. Place all ingredients in a blender and process until smooth. Pass through a fine mesh strainer back into pot and reduce as necessary to achieve desired consistency of finished sauce.
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