Hearty Vegan Bolognese
Lentils and finely chopped mushrooms replace ground meat in this bolognese, simmered low and slow with tomatoes, red wine, and Italian herbs until the sauce is thick and deeply savory. Served over pasta, it delivers the same hearty, stick-to-your-ribs quality as a traditional ragù. Plan on about an hour of cooking time for the best flavor.
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Food processor (optional)
Ingredients
- 2 tablespoons olive oil extra virgin for best flavor
- 1 cup yellow onion finely diced
- 2 cloves garlic minced
- 1 cup carrot grated or finely minced
- 1 cup celery finely diced
- 2 cups cremini mushrooms finely chopped
- 1 cup dry green or brown lentils rinsed and drained
- 3 tablespoons tomato paste
- 1 can crushed tomatoes (28-ounce)
- 2 cups vegetable broth preferably low sodium
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes optional, for heat
- 0.5 teaspoon salt to taste
- 0.25 teaspoon freshly ground black pepper to taste
- 12 ounces spaghetti or pappardelle gluten-free if necessary
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large saucepan or Dutch oven over medium heat (about 350°F / 175°C). Add onion and garlic. Sauté for 4–5 minutes until softened and fragrant.
- Stir in the carrots and celery and cook for an additional 3–4 minutes until they begin to soften.
- Add mushrooms and cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. This step is key to building rich umami depth.
- Stir in the tomato paste and cook for 2 minutes to caramelize lightly, deepening its flavor.
- Add crushed tomatoes, vegetable broth, lentils, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine.
- Bring the mixture to a simmer. Reduce heat to low (about 180°F / 82°C) and cover partially. Let it simmer gently for 45–50 minutes, stirring occasionally, until lentils are tender and sauce thickens.
- While the Bolognese is simmering, cook pasta according to package instructions until al dente. Drain and set aside.
- Serve the Bolognese over the cooked pasta. Garnish with chopped fresh parsley and an optional drizzle of high-quality olive oil.
Notes
- For a richer flavor, deglaze the pan with 1/4 cup of red wine before adding the tomatoes.
- You can add a splash of unsweetened plant-based milk at the end for a creamier finish.
- If you like a spicier profile, increase the red pepper flakes or add a pinch of smoked paprika.
- This sauce stores well and can be made up to 3 days in advance or frozen up to 3 months.
Nutrition
Calories: 642kcalCarbohydrates: 114gProtein: 28gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1051mgPotassium: 1495mgFiber: 23gSugar: 14gVitamin A: 6387IUVitamin C: 23mgCalcium: 141mgIron: 7mg
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