Description
This Lentil Bolognese is a rich, hearty, and plant-based alternative to traditional Italian ragù alla Bolognese. Made with lentils, mushrooms, and aromatic vegetables, this sauce is packed with deep flavors and nutrients. Serve it over pasta, gnocchi, or as a lasagna filling for a comforting and satisfying meal.
Ingredients
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- 2 bay leaves
- 8 ounces mushrooms (white, cremini, or portobello), grated or finely chopped
- 1 cup dried brown or green lentils, rinsed
- 2 cups vegetable broth
- 1 ½ cups tomato puree or passata
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon balsamic vinegar
For Serving (Optional):
- Cooked pasta of choice (spaghetti, fettuccine, or gnocchi)
- Fresh basil or parsley for garnish
Instructions
1. Prepare the Flavor Base:
- Finely chop the onion, celery, carrot, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the chopped vegetables and sauté for 5 minutes until softened.
2. Incorporate Mushrooms and Herbs:
- Grate or finely chop the mushrooms and add them to the pot.
- Stir in rosemary and bay leaves, cooking for another 5 minutes.
3. Add Tomato Paste and Deglaze:
- Stir in tomato paste and cook for 2 minutes.
- Pour in balsamic vinegar to deglaze, scraping up any browned bits from the bottom.
4. Simmer the Sauce:
- Add lentils, tomato puree, vegetable broth, salt, and black pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30-40 minutes, stirring occasionally, until the lentils are tender.
5. Adjust Consistency and Seasoning:
- If the sauce thickens too much, add extra vegetable broth to loosen it.
- Remove bay leaves and rosemary sprig before serving.
- Taste and adjust seasoning if needed.
6. Serve:
- Toss the sauce with cooked pasta, gnocchi, or use as a lasagna filling.
- Garnish with fresh basil or parsley for extra flavor.
Notes
- Gluten-Free Option: Serve over gluten-free pasta or zucchini noodles.
- Spicy Kick: Add red pepper flakes during the sautéing stage.
- Herb Substitutions: Swap rosemary for thyme or oregano.
- Wine Addition: Deglaze with ¼ cup red wine for a richer sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
