Rich Veggie Bolognese

Name: Rich Veggie Bolognese
Total time: 60 min
Ingredients: 2 tbsp olive oil; 1 onion (large); 2 carrot; 2 sticks celery; 0.5 tbsp dried oregano; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 1 clove garlic; 175 ml red wine (full bodied); 400 g tinned green lentils; 800 g tinned chopped tomatoes (good quality); 1 tbsp tomato purée; 1 bay leaf; 2 tsp sugar; 350 g spaghetti (or other pasta of your choice); Parmesan cheese; 1 small handful fresh basil

60 mins

555 cals per serving

Donal's Notes

There’s some serious deep flavour in this recipe. It’s really hearty and that comes from the combination of the aromatics and herbs. The wine helps but the oregano and bay leaf are a particularly good combination when you’re trying to get that full flavour without using beef or pork.

Equipment

Large saucepan

Wooden spoon

Large pan

Colander

Chopping board

Knife

Peeler

Measuring spoon

Measuring jug

Sieve

Zester

Method

First, prep your veg. Peel and finely chop the onion. Peel and dice the carrots into ½ cm pieces. Dice the celery into ½ cm pieces. Chop the garlic and finely the rosemary and thyme.

Heat the the olive oil in a large saucepan, over a low heat and add in the onion, carrot, celery and dried oregano along with a pinch of salt and splash of water, sweating for 10 minutes till really soft. Stir through the herbs. Continue to cook, over a low heat, for a further 15 minutes until the vegetables are completely soft.

Drain and rinse the green lentils. Add the lentils, the garlic and stir through and soften for a further minute before pouring in red wine.

Simmer for a few minutes until the liquid has reduced by half.

Next, tip in the chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil.

Nestle the bay leaf amongst the bolognese and reduce to a simmer. Cook, uncovered, for 25 minutes, stirring occasionally until the sauce has thickened slightly.

Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for 8-10 minutes until ‘al dente’ before draining.

Remove the bay leaf bundle from the sauce.

Pour the bolognese over the pasta before serving with Parmesan and a handful of fresh basil.

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Some of our members testimonials

This is delicious & easy to make. I use slightly less herbs as I found the taste of them a bit overpowering first time. Both teenagers loved it. Found the green lentils in Tesco. Treat yourself & use a really nice wine ?

Pamela Frawley, 14/02/21

OMG made this last night - UNREAL!!!!!!!! So easy to make and the flavours WOW :)

Hilary Sheridan, 28/01/21

Made this yesterday, delicious! Loved the depth of flavours. Doubled up on the Lentils for the family athletes. Another family winner

Lisa Hellstadius, 13/01/21

I loved this recipe!! I am cooking years and it's perfect for a beginner cook with the step by step photos and is very detailed! I love to mix around recipes and I did not have a second tin of tomatoes, so added some sun-dried tomatoes and some vegetable stock! It's delicious and really rich!!