Veggie Bolognese
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Veggie Bolognese

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Recipe info icon


34 min
Recipe info icon


7 min
Basil Leaves
4 sprigs
1 stalk
Garlic Cloves
French Du Puy Lentils
12 cup
Cremini Mushrooms
Extra Virgin Olive Oil
3 tbsp
Small Yellow Onion
Black Pepper
14 tsp
Kosher Salt
12 tbsp
Vegetable Stock
4 cups
Garden Fresh Thyme
3 sprigs
Canned Red Tomato Paste with no salt
12 cup
Sundried Tomatoes
Red Wine
12 cup
455 g
How to cook
Prepare Vegetables
  • Prepare vegetables; dice mushrooms, carrots, celery and onions. Mince garlic and tomatoes, and chiffonade (aka finely slice) basil.
  • Tip! Use a food processor to speed up chopping process (leave the basil and tomatoes out and slice by hand).
Create Sauce
  • Heat a large skillet over medium-high heat.
  • Add olive oil to pan and sauté onions, garlic, celery, carrots and mushrooms, with a pinch of salt, stirring occasionally, for 5 minutes or until soft.
  • Add sun dried tomatoes, tomato paste, thyme and red wine scraping the bottom of the pan, and let wine reduce by half.
Create Sauce (continued)
  • Add rinsed lentils and vegetable stock, and let simmer, uncovered on low, for 25 minutes, or until lentils are tender. Add more liquid during cooking if sauce seems dry.
  • Turn off heat. Add basil and season with olive oil, salt and pepper to taste. Pick out the thyme springs and discard before serving.
Boil Pasta
  • Bring a large pot of water to a boil; add salt.
  • Cook pappardelle until al dente, firm to bite but not soft.
Serve & Enjoy!
  • Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!
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