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Best Bolognese Ever

30 Minutes

2 - 4 Servings


A delicious vegetarian sauce. Depending on how hungry you are; either make what you need, store some in the fridge for 2-3 days or freeze a batch.

Best Bolognese Ever

How to make

  • Add the oil to saucepan over a low heat. Tip in the chopped onions and carrots, along with a pinch of salt and pepper. Cook for 6 minutes until mostly softened. 

  • Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils.

  • Give everything a good stir, then pour in the red wine.

  • When most of the wine has bubbled off, chuck in the chopped tomatoes, then refill one of the tins with water and pour it in. 

  • Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft.

  • When the lentils are nearly cooked, toast the walnuts in a dry frying pan, over a medium heat until lightly browned and smelling nutty. Allow to cool and roughly chop, then add them to the pan.

  • Stir in the balsamic vinegar and season your bolognese to taste, removing the rosemary sprigs.

  • Serve with cooked pasta and, if you’re like me, loads of grated cheese on top.

Shopping List:

All the items in bold can be found in the shop

  • 2 tbsp olive oil

  • 1 large onion, finely chopped 

  • 2 medium carrots, peeled & diced

  • Salt & pepper

  • 2 garlic cloves, crushed

  • 2 sprigs rosemary

  • 200g dried green lentils

  • Glass of red wine

  • 2 x 400g tins of chopped tomatoes

  • 1 tbsp tomato puree

  • 60g walnuts

  • 1 tbsp balsamic vinegar

  • Pasta of your choice 

  • Grated cheese to serve (optional)

Additional Info:

- Gluten-Free
- Vegetarian

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