Vegan Bolognesa

A rich, slow-simmered sauce with lentils and mushrooms. It tastes even better the next day.

Serves 4 · Time 55 min · Allergens celery, gluten (pasta)

Ingredients

Base

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 225 g mushrooms, finely chopped
• 3 garlic cloves, minced
• 100 g brown or green lentils, rinsed

Sauce

• 2 tbsp tomato paste
• 120 ml red wine or vegetable broth
• 800 g crushed tomatoes
• 500 ml vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper

To serve

• 340 g pasta (pappardelle, tagliatelle or spaghetti)
• Fresh basil or parsley, chopped
• Vegan parmesan (optional)

Step by step

1. Soften the vegetables. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 6–8 minutes until soft.

1. Brown the mushrooms. Add the mushrooms and cook for about 5 minutes until they give off their water and turn brown. Add the garlic for 1 more minute.
2. Build the flavour. Push the vegetables aside and cook the tomato paste for 2 minutes. Pour in the wine or broth and let it reduce by half, 2–3 minutes.
3. Simmer. Add the tomatoes, broth, lentils, oregano, basil, salt and pepper. Bring to a boil, then cover and simmer on low for 35–40 minutes, stirring now and then, until the lentils are soft.

1. Toss with the pasta. Cook the pasta in salted water until al dente. Keep a splash of the water, drain, and toss the pasta in the sauce, adding pasta water so it clings.

Tip: cook it on Sunday and eat it on Monday. The flavour gets deeper overnight.

Want more like this?

• Get the e-book: Vegan Comfort Kitchen (210 kr) or Vegama Bundle (445 kr)
• Cook it with us: masterclass in Esbjerg, Thursday 26 November