Vegetarian Classic Bolognese Sauce
Elevate your pasta nights with this hearty **Vegetarian Classic Bolognese Sauce**, a rich and flavorful twist on the traditional Italian favorite. Packed with nutritious dried lentils, meaty mushrooms, and aromatic vegetables like onion, garlic, celery, and carrot, this plant-based sauce delivers the same comforting depth as its meaty counterpart. Slow-simmered with crushed tomatoes, a splash of optional red wine, and Italian herbs like oregano and basil, this recipe creates a robust and thick sauce perfect for pairing with pasta, zucchini noodles, or even polenta. Ready in just over an hour, this vegetarian bolognese is easy to prepare and makes enough to serve a crowd or freeze for future meals. Bursting with wholesome ingredients, it’s a satisfying dinner that proves that great flavor doesn't require meat.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 units garlic cloves, minced
- 2 units celery stalks, finely chopped
- 1 large carrot, finely chopped
- 8 ounces mushrooms, finely chopped
- 1 cup dried lentils, rinsed
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 unit bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup red wine (optional)
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until the onion is translucent and fragrant.
Add the celery, carrot, and mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the lentils, crushed tomatoes, tomato paste, vegetable broth, oregano, basil, bay leaf, salt, and black pepper. Mix well to combine.
If using, add the red wine to the pot and stir. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the sauce simmer uncovered for about 45 minutes to an hour, stirring occasionally, until the lentils are tender and the sauce has thickened.
Remove the bay leaf from the sauce and adjust seasoning to taste with additional salt and pepper if needed.
Stir in the fresh chopped parsley just before serving.
Serve warm over your favorite pasta, and enjoy!
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 63.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 589 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6644 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
