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Cover - Rich Veggie Bolognese

Rich Veggie Bolognese

60 mins
555 cals per serving
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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.

Ingredients

olive oil
olive oil
onion
onion
carrots
carrots
celery
celery
dried oregano
dried oregano
fresh thyme
fresh thyme
fresh rosemary
fresh rosemary
garlic
garlic
red wine
red wine
tinned green lentils
tinned green lentils
tinned chopped tomatoes
tinned chopped tomatoes
tomato purée
tomato purée
bay leaf
bay leaf
sugar
sugar
spaghetti
spaghetti
parmesan cheese
parmesan cheese
fresh basil
fresh basil

Equipment

Large saucepan
Large saucepan
Wooden spoon
Wooden spoon
Large pan
Large pan
Colander
Colander
Chopping board
Chopping board
Knife
Knife
Peeler
Peeler
Measuring spoon
Measuring spoon
Measuring jug
Measuring jug
Sieve
Sieve
Zester
Zester

Method

1

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.

2

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.

3

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.

4
Simmer for a few minutes until the liquid has reduced by half.
5

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

6
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.
7

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

8
Remove the bay leaf bundle from the sauce.
9
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

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!!

Mary Keary, 05/01/21

Loved this . Trying to do a few meat free meals a week and this was just perfect . Thank you 🙏

Sinead Mulhall, 11/11/20

This was lovely! I used 160gs dried lentils (pre boiled).

Lynda Carroll, 27/10/20

Loved this recipe - made enough to be able to freeze some portions for future dinners :-)

Kim Whiley, 25/10/20

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