Description
A rich and hearty meatless bolognese sauce that delivers deep flavors without meat. Perfect for pasta lovers looking for a vegetarian alternative.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup mushrooms, finely chopped
- 1 cup lentils, cooked
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/2 cup vegetable broth
- 1/4 cup red wine (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and mushrooms. Cook for another 3 minutes.
- Add lentils, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Mix well.
- Pour in vegetable broth and red wine (if using). Stir to combine.
- Simmer on low heat for 25-30 minutes, stirring occasionally.
- Adjust seasoning if needed. Serve over pasta and garnish with fresh parsley.
Notes
- For a thicker sauce, simmer longer.
- Replace lentils with textured vegetable protein (TVP) if preferred.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg