Description
A hearty and flavorful vegetarian bolognese that is rich in vegetables and plant-based protein.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 (8-ounce) container finely diced cremini mushrooms
- 1 tablespoon minced garlic (5 cloves)
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper
- 1/2 cup 100% grape juice
- 1 (28-ounce) can fire-roasted diced tomatoes (undrained)
- 1 (28-ounce) can fire-roasted crushed tomatoes (undrained)
- 2 cups vegetable broth
- 1 cup dried brown lentils (rinsed and picked over)
- 3 bay leaves
- 1 (16-ounce) box spaghetti
Instructions
- Add the olive oil to a large pot over medium heat. Add in diced onion, carrot, and celery. Sauté, stirring occasionally, for 5 minutes.
- Add diced mushrooms and sauté another 3–5 minutes or until veggies have cooked down and are mostly tender.
- Add in garlic and stir constantly for 1 minute.
- Add tomato paste and all the seasonings: dried thyme, dried basil, dried oregano, and dried Italian seasoning. Season to personal preference (I add 1 and 1/2 teaspoons salt and 1 teaspoon pepper). Cook and stir until fragrant, about 1 minute.
- Add grape juice and simmer until most of the liquid is absorbed, about 3–5 minutes.
- Add diced tomatoes and crushed tomatoes and stir for 1–2 minutes.
- Add in vegetable broth and the rinsed/picked over lentils. Bring to a boil and add bay leaves.
- Reduce heat to low, cover, and simmer for 40 minutes.
- After 40 minutes, simmer uncovered for 5–10 minutes or until lentils are tender and the sauce has thickened.
- Remove bay leaves and discard. Taste the sauce and adjust seasonings as needed.
- Meanwhile, prepare pasta according to package directions. Make sure to generously salt the water (I add 1 teaspoon to every 4 cups of water), since under-salted pasta water will make the whole dish taste under-seasoned.
- Reserve 1 cup of pasta water, then drain pasta and set aside.
- Add pasta to a plate or bowl and top with the sauce or emulsify.
- Optionally Emulsify: Place a portion of the Bolognese sauce in the same pot used to cook the pasta. Add hot drained pasta right on top. Toss the pasta and sauce gently for a couple of minutes, slowly adding reserved pasta water as needed until the sauce thickens and generously coats the noodles. Return this emulsified sauce to the rest of the sauce.
- Garnish with freshly grated Parmesan cheese and parsley, if desired.
Notes
- For a creamier sauce, you can add a splash of cream before serving.
- Use gluten-free spaghetti if needed.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg