Vegan Bolognesa

The "Meaty" Base

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 8 oz (225g) cremini or button mushrooms, very finely chopped
• 3 cloves garlic, minced
• 1/2 cup uncooked brown or green lentils, rinsed

The Sauce

• 2 tbsp tomato paste
• 1/2 cup dry red wine (or substitute vegetable broth)
• 1 can (28 oz / 800g) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and freshly ground black pepper, to taste

For Serving

• 12 oz (340g) pasta of choice (pappardelle, tagliatelle, or spaghetti)
• Fresh basil or parsley, chopped
• Vegan parmesan cheese (optional)

1.Sauté the Mirepoix:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.

2.Brown the Mushrooms and Garlic:

Add the finely chopped mushrooms and sauté for another 5 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 more minute until fragrant.

3.Toast the Tomato Paste and Deglaze:

Push the vegetables to the edges of the pot. Add the tomato paste to the center and cook it for 2 minutes until it deepens in color. Pour in the red wine (or vegetable broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the liquid reduces by half.

4.Simmer the Bolognese:

Stir in the crushed tomatoes, vegetable broth, rinsed lentils, oregano, basil, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

5.Cook Pasta and Combine:

While the sauce simmers, cook your pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta, reserving a splash of pasta water. Toss the pasta directly into the bolognese sauce, adding a bit of pasta water if needed to help the sauce cling to the noodles.