Bolognese Sauce

AuthorJen BookerDifficultyIntermediate

This bolognese has a really intense and lovely rich flavour. The cooking time can vary to ensure the lentils are cooked, so keep tasting as you go

Yields1 Serving
Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 3 tbsp olive oil
 1 onion, diced very small
 1 carrot, diced very small
 1 celery stalk, diced very small
 1 star anise
 2 garlic cloves, crushed
 150g puy lentils, rinsed
 200ml vegan red wine
 3 tbsp tomato puree
 1 x 400g tin chopped tomatoes
 15g miso paste
 1 tsp salt
 2 bay leaves
 1 x 400g tin of adzuki, borlotti or kidney beans, drained
 Basil leaves for serving

1

I blitz the onion, carrot and celery together to avoid the chopping, this also makes the veg nice and fine

2

Heat the oil in a pan and fry the blitzed veg and the star anise until soft and starting to caramelise. About 10 minutes

3

Cooking the veg slowly is important so don't rush this step

4

Add the garlic and cook for a few more minutes

5

Stir in the lentils, then add the wine, scraping the bottom of the pan as it bubbles up

6

Add the tomato puree and stir until the wine has evaporated and the paste starts to smell fragrant

7

Add the tomatoes, miso paste and salt

8

Tuck in the bay leaves

9

Bring to the boil and reduce the heat and simmer, uncovered for about an hour, or until the lentils are tender

10

Add about 300ml water during this step to stop it drying out

11

When the lentils are cooked add the beans and gently simmer again to warm through

12

Remove the bay leaves and star anise from the sauce

13

Serve over pasta with a scattering of basil leaves

Ingredients

 3 tbsp olive oil
 1 onion, diced very small
 1 carrot, diced very small
 1 celery stalk, diced very small
 1 star anise
 2 garlic cloves, crushed
 150g puy lentils, rinsed
 200ml vegan red wine
 3 tbsp tomato puree
 1 x 400g tin chopped tomatoes
 15g miso paste
 1 tsp salt
 2 bay leaves
 1 x 400g tin of adzuki, borlotti or kidney beans, drained
 Basil leaves for serving

Directions

1

I blitz the onion, carrot and celery together to avoid the chopping, this also makes the veg nice and fine

2

Heat the oil in a pan and fry the blitzed veg and the star anise until soft and starting to caramelise. About 10 minutes

3

Cooking the veg slowly is important so don't rush this step

4

Add the garlic and cook for a few more minutes

5

Stir in the lentils, then add the wine, scraping the bottom of the pan as it bubbles up

6

Add the tomato puree and stir until the wine has evaporated and the paste starts to smell fragrant

7

Add the tomatoes, miso paste and salt

8

Tuck in the bay leaves

9

Bring to the boil and reduce the heat and simmer, uncovered for about an hour, or until the lentils are tender

10

Add about 300ml water during this step to stop it drying out

11

When the lentils are cooked add the beans and gently simmer again to warm through

12

Remove the bay leaves and star anise from the sauce

13

Serve over pasta with a scattering of basil leaves

Bolognese Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + six =