Red Lentil Bolognese

Like most sauces, this Red lentil bolognese tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.

5 from 7 votes

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Course: Main Course

Cuisine: Italien

Keyword: Pasta, Sauce

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: cups

Calories: 167kcal

Author: Sophie Viau

Ingredients

2 tbsp olive oil
3 garlic cloves minced
1 onion chopped
1 bell pepper
1 ½ cupa red lentil
2 cups vegetable broth
2 bottles (24 oz) strained tomatoes
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 tablespoon oregano dried
2 tablespoon basil dried
fresh basil and parmesan for garnish optional
3 tbsp tamari sauce or soy sauce
1 tablespoon Worcestershire sauce
1 tbsp sugar

Instructions

Wash and cut the onion and bell pepper into small pieces
In a large pot over medium high heat, add the olive oil, once hot add the garlic, onion and bell pepper. Cook for 5 minutes until the vegetable have softened.
Add the remaining ingredients, reduce heat and simmer over low hest for 2 hours, give it a stir a few time.
Remove from heat, with the help of a hand mixer, blend the sauce until you obtain the texture of your choice.
Serve over pasta, garnish with fresh basil and parmesan if deisred,
Keeps for 4 days in the refrigerator, or 3 months in the freezer

Notes

Don’t rush it – Let the ragu simmer low and slow this is not a recipe you can speed up in any way and still achieve the same beautiful and authentic flavours.
Prep in advance – Like most sauces, this recipe tastes even better the next day so you can make it a day in advance and reheat it when you are ready to serve.
Some tomato brands may be more tart, to remove the acidity; simply add 1 tablespoon of sugar when cooking

How do I store leftover Bolognese?

The sauce will taste even more delicious the next day but leftovers in the fridge for up to 4 days. You can also freeze any leftover sauce for up to 3 months then thaw completely before reheating.

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